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Today's Topics:
1. Potatoes Italiano Bake (Jamie R)
2. Quick Brown Rice Paella (Jamie R)
3. Superb salad is the apple of the eye upon any table (Jamie R)
4. Avocado and Pumpkin Seed Salsa (Jamie R)
5. Winter squash appeals to sophisticated tastes (Jamie R)
6. 'Idiot's Guide' heats up his cooking phase (Jamie R)
7. Father Christmas' Mince Meat Pie (Jamie R)
8. A biblical banquet at Westminster (Jamie R)
9. Artichoke and Potato Casserole (Jamie R)
----------------------------------------------------------------------
Message: 1
Date: Sat, 25 Oct 2008 22:49:02 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Potatoes Italiano Bake
To: Mastercook-Categories@Cooking-Lists.com,
Cookbook-Cookery@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
Just-Main-Dishes@googlegroups.com
Message-ID: <p06110433c529b42d9043@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii"
* Exported from MasterCook Mac *
Potatoes Italiano Bake
Recipe By : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-oz. jar marinated artichoke hearts
1 medium onion -- coarsely chopped
1 24-oz. pkg. frozen potatoes O'Brien w/onion & peppers -- thawed
1 tablespoon diced sun-dried tomatoes
1/2 teaspoon salt
1/8 teaspoon cayenne
2 cups shredded mozzarella cheese
1 egg -- lightly beaten
Preheat oven to 350F. Drain artichoke hearts, reserving marinade. Coarsely dice artichokes.
In a large frying pan, heat artichoke marinade over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in potatoes, sun-dried tomatoes, and diced artichoke hearts. Remove from heat and let cool 5 minutes. Stir in salt, cayenne, mozzarella, and egg. Scrape potato mixture into a generously greased shallow 2-quart baking dish. Cover tightly with foil.
Bake 20 to 25 minutes, until potatoes are tender and casserole is piping hot. Remove foil and bake until lightly browned on top, 8 to 10 minutes. Let stand 5 minutes before serving.
Prep: 15 minutes
Cook: 30 to 38 minutes
Serves 4 to 6
MC Formatted by Jamie R [craftncook@earthlink.net]
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 213 Calories; 15g Fat (64% calories from fat); 14g Protein; 5g Carbohydrate; 104mg Cholesterol; 519mg Sodium
_____
------------------------------
Message: 2
Date: Sat, 25 Oct 2008 23:05:05 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Quick Brown Rice Paella
To: Mastercook-Categories@Cooking-Lists.com,
Just-Grains-n-Legumes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com,
Mushroom-Recipes@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com,
Cookbook-Cookery@Cooking-Lists.com
Message-ID: <p06110429c529ae4a2f00@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii"
* Exported from MasterCook Mac *
Quick Brown Rice Paella
Recipe By : 365 Ways to Cook Vegetarian, Kitty Morse
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
2 medium onions -- finely diced
4 cloves garlic -- minced
1 10-oz. pkg. frozen peas and carrots -- thawed
1 1/2 cups instant brown rice
1 can vegetable stock (14.5 oz. can)
4 threads saffron
2 teaspoons turmeric
1 large red bell pepper -- cut in 1/4" strips
1/2 pound mushrooms -- sliced
2 medium zucchini -- cleaned
1 pound asparagus spears -- trimmed
1 15-oz. can artichoke quarters -- drained
1/2 teaspoon pepper
In a large flameproof casserole, heat 2 tablespoons olive oil over medium-high heat. Add onions and cook, stirring occasionally, until golden, 4 to 5 minutes. Stir in 2 minced garlic cloves and peas and carrots. Cook 2 minutes. Stir in rice, 1 3/4 cups broth, saffron and turmeric. Bring to a simmer, cover, and reduce heat to medium-low. Cover until rice is tender, 10 minutes. Remove from heat and set aside, covered, to keep warm.
Meanwhile, in a large frying pan, heat 2 tablespoons olive oil and 2 minced garlic cloves over medium heat. Add red pepper strips and cook stirring occasionally, until softened, 3 to 5 minutes. With a slotted spoon, transfer pepper strips to a plate. In the same pan, cook mushrooms, stirring gently until they have gen up their juices, 3 to 4 minutes. With a slotted spoon, transfer mushrooms to another plate.
Trim zucchini and cut in half crosswise. Then cut lengthwise into slices 1/4" thick. Add remaining olive oil to pan, and heat over medium-high heat. Cook zucchini, stirring occasionally, until lightly browned, 4 to 5 minutes. With a slotted spoon transfer cooked zucchini to a plate. In same pan, add remaining 1/4 cup stock and steam asparagus, covered, until crisp-tender, 3 to 5 minutes. Transfer to a small plate. In the same pan, cook artichoke hearts, stirring occasionally, until heated through, 2 to 3 minutes. Set aside.
Keep rice in cooking vessel. Arrage cooked vegetables attractively on top. Spoon any vegetable juices over. Sprinkle with pepper. Serve immediately.
Prep: 5 minutes
Cook: 31 to 39 minutes
MC Formatted by Jamie R [craftncook@earthlink.net]
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 245 Calories; 19g Fat (65% calories from fat); 5g Protein; 18g Carbohydrate; 0mg Cholesterol; 12mg Sodium
NOTES : This quick and flavorful paella is as easy to make as 1-2-3. Cook it in a skillet handsome enough to go from stovetop to table, and you have a lovely party dish. To dress up the paella, substitute robust-flavored shiitake mushrooms for the button mushrooms. Cook the vegetables in the same pan to allow all the juices to mingle.
_____
------------------------------
Message: 3
Date: Sun, 26 Oct 2008 14:27:55 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Superb salad is the apple of the eye
upon any table
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240818c52a8d88e6d4@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Cleveland Sun-Courier
Superb salad is the apple of the eye upon any table
Thursday, October 16, 2008
Everyone who has eaten the Waldorf salad at Mapleside Farms Apple
Farm Restaurant, 294 Pearl Road in Brunswick, raves about its great
taste.
Mapleside Farms, owned by the Eyssen family since 1927, is one of
northeastern Ohio's favorite and best-known apple producers.
Linda Eyssen Loveless, their marketing and special events director,
rounded up the Waldorf salad recipe to share, with the help of
restaurant chef Terry Schroder. The streuseled apples also are from
Mapleside's recipe files.
As that Thanksgiving feast nears, a Waldorf salad is the perfect
addition to a traditional meal. Cortland, Melrose or Red Delicious
apples are suggested for the Waldorf; Cortland, McIntosh or Melrose
for the streuseled apples.
MAPLESIDE FARMS WALDORF SALAD
4 cups cut-up apples, with skin
1 cup chopped celery
3/4 cup chopped walnuts
3/4 cup raisins
1 cup mayonnaise
Mix all ingredients in large bowl. Stir in mayonnaise and mix lightly
but thoroughly. Keep chilled until serving.
Makes 4-6 servings.
STREUSELED APPLES
6 cups pared and sliced apples
3/4 cup packed brown sugar
1/2 cup unsifted all-purpose flour
1/3 cup quick cooking oats
1/4 cup butter, at room temperature
1/2 teaspoon cinnamon
Mix apples and sugar in sprayed 8-inch microwave-safe square pan.
With pastry blender, mix flour, sugar, oats, butter and cinnamonn
until crumbly. Sprinkle over apples.
Microwave on "High" for 9-10 minutes, rotating dish one-quarter turn
after 5 minutes. Let stand a few minutes before serving.
Makes 6-8 servings.
------------------------------
Message: 4
Date: Sun, 26 Oct 2008 14:41:32 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Avocado and Pumpkin Seed Salsa
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240813c52a7aa77a2d@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
The Tennessean
Pumpkin press
Posted by jenniferjustus at 9/18/2008 6:41 PM CDT on Tennessean.com
We received a news release here yesterday reporting a pumpkin
shortage and possible price hike. (Actually, the release was about
pumpkin-themed costumes from a company called Halloween Express, but
still, it totally had us in a tizzy.)
I'm not sure where the Halloween Express people get their pumpkin
knowledge, but I'm happy to say that the folks at the Tennessee
Department of Agriculture foresee no pumpkin shortage for the
mid-state this year. In celebration? A recipe...
Avocado and Pumpkin Seed Salsa
1 cup raw pumpkin seeds (4 ounces)
1 red bell pepper
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 red chile, minced
3 large ripe firm Hass avocados, cut into 1/2-inch dice
Salt and freshly ground pepper
1. Preheat the oven to 400 degrees. Spread the pumpkin seeds on a
rimmed baking sheet and bake for 4 minutes, or until lightly browned.
Transfer to a plate to cool.
2. Roast the bell pepper over a gas flame until charred all over.
Transfer to a bowl, cover with plastic wrap and let steam for 5
minutes. Peel, stem and seed the pepper; cut it into 1/2-inch dice.
3. In a bowl, mix the lemon juice with the garlic and chile. Stir in
the pumpkin seeds, bell pepper and avocados. Season with salt and
pepper and serve.
Recipe by Marcia Kiesel, Food&Wine, June, 2000.
------------------------------
Message: 5
Date: Sun, 26 Oct 2008 14:40:44 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Winter squash appeals to sophisticated
tastes
To: Clipping-Cooking@Cooking-Lists.com,
Soups-N-Stews@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240815c52a8d59dbf4@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
The Tennessean || October 15, 2008
Winter squash appeals to sophisticated tastes
Winter squash is a grown-up food. Not sweet enough for dessert, and
certainly more cumbersome than most finger foods, the pleasant
subtleties of winter squash elude most discriminating children.
That's one good reason to grow up.
Winter squash is an excellent vegetable to befriend. Its hard
exterior may discourage novice cooks, but a good, sharp knife ends
that worry, or a long roast in the oven. Just throw one in a
preheated oven, whole and unseasoned, and forget about it for an hour
or so. The shell softens enough for you to easily slice it open, then
you just throw out the seeds, scrape out the flesh and mash it with a
bit of butter, salt and pepper. Flavor intensified by its long, hot
sojourn, it looks and tastes like fall -- brilliant color with hints
of things that have been and are yet to be -- like a memory you can't
quite place.
Advertisement
You can get fancier and more elaborate, of course. It's tempting to
spice, but I urge restraint. Cumin, cloves, nutmeg and allspice
enhance in little pinches, but much more will overpower. A touch of
honey, brown sugar or maple syrup rounds things out, but too much is
just, well, too much. The right amount of cayenne or white pepper
adds an element of warmth, while an overly enthusiastic shake masks
everything underneath. It's a mature balance, a gentle dance of
flavors on your tongue. Like an old jazz standard when it's done just
right, winter squash will grow on you, revealing something new with
each delightful bite.
The recipe below is a perfect fall soup. We served it recently at a
cocktail party -- just a taste -- in white demitasse cups you could
sip from as you stood. Definitely not your hot-wings kind of crowd.
BUTTERNUT SQUASH AND APPLE BISQUE
1 medium butternut squash, peeled and cut in chunks
2 Granny Smith (or other tart) apples, core removed, cut in chunks
1 red onion, chopped
4 tablespoons olive oil
2 tablespoons honey
1 tablespoon salt
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
1 1/2 cups apple cider
Water or milk to thin
1. Preheat oven to 350 degrees.
2. Place the squash, apple and onion in a deep baking pan. Sprinkle
with salt, pepper and nutmeg. Drizzle with olive and honey. Toss to
coat. Cover with foil and bake for 1 hour.
2. Remove from the oven and let cool.
3. Puree everything with the cider.
4. Reheat, adding water or milk to reach desired consistency. Season
to taste. Garnish with toasted pumpkin seeds.
------------------------------
Message: 6
Date: Sun, 26 Oct 2008 15:06:36 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] 'Idiot's Guide' heats up his cooking
phase
To: Clipping-Cooking@Cooking-Lists.com,
Cookbook-Cookery@Cooking-Lists.com, Simply-Sides@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p0624081dc52a91f6f091@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Wilmington (DE) News-Journal
'Idiot's Guide' heats up his cooking phase
September 10, 2008
"I was always interested in cooking," said Jim Pyle, of Wilmington,
"but I was never quite sure I could pull it off."
Jim's mother-in-law provided the impetus when she gave him a copy of
"The Idiot's Guide to Cooking Basics," which he credits with getting
him started. He also mentioned enjoying this column each week and
preparing many of the recipes.
"Cooking is mathematical," said this "retired house husband," who
types up his favorite recipes and keeps them in plastic sleeves in a
three-ring binder. We agreed that if you can read, you can cook.
Monthly movie nights with his wife and friends gave Jim the
motivation to come up with some healthy appetizers to enhance their
enjoyment of the old classics. Here are recipes for three of them,
which he generously shared with us.
VEGGIE SPREAD
1 cup chopped baby carrots
3 celery stalks, chopped
1 sweet red pepper, chopped
1/3 cup chopped green onions
1/2 cup peeled, seeded and chopped cucumber
2 (8-ounce) packages cream cheese, softened (lower-fat Neufchatel is fine)
1 tablespoon lemon juice
Blend all ingredients together and refrigerate. Remove about an hour
before serving to make it easier to spread. "Great with flatbreads,
bagel chips, etc."
GARLICKY LIMA BEAN SPREAD
1 (10-ounce) package frozen baby lima beans (or 2 cups fresh)
1/3 cup fresh parsley leaves
1/3 cup water
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons roasted garlic paste (or mashed pre-minced garlic)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
Prepare lima beans according to package directions. Drain. Place
beans and remaining ingredients in a food processor; process until
smooth.
Serve with assorted crudites, such as whole radishes, endive leaves,
zucchini and yellow squash strips. Other options would be carrot,
celery, pepper and jicama sticks, broccoli and cauliflower florets,
and cucumber slices.
HERB-MARINATED OLIVES
"The olive recipe is a friends' favorite," wrote Jim; "she calls them
''the ubiquitous olives.' " He did admit that he keeps them in the
refrigerator all the time. When the supply gets low, he adds more.
1/2 cup olive oil
1/3 cup sherry vinegar or other flavored vinegar
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon fresh or dried rosemary
1 1/2 teaspoons fresh chopped oregano or 1/2 teaspoon dried oregano
2 garlic cloves cut into slivers
1 dried red pepper pod
1 (8-ounce) jar Kalamata olives or 1 (7 1/4-ounce) can colossal ripe,
pitted black olives, drained
1 (7-ounce) jar green pimento-stuffed olives, drained
Combine the marinade ingredients in a bowl; stir well. Place olives
in a large Ziploc bag. Pour marinade over olives. Seal bag and
marinate in the refrigerator 8 hours, or up to 5 days, turning
occasionally.
------------------------------
Message: 7
Date: Sun, 26 Oct 2008 14:53:50 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Father Christmas' Mince Meat Pie
To: Clipping-Cooking@Cooking-Lists.com, Home-Bakery@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p0624081cc52a91f1ef6e@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Munster (IN) Times
This mince meat pie appeals to reindeer
BY PHILIP POTEMPA | Wednesday, October 01, 2008
As promised in last week's column, this week, I'm showcasing the
other winning recipes from the third annual Pie Baking Contest at
last month's Bizarre Bazaar festival in downtown Hammond.
Rada Velligan, of East Chicago, was a big winner for her old
fashioned Mince Meat Melody Pie, which is also referred to as a
"Father Christmas Mince Meat Pie," an ages old tag because of the
fact that his recipe, like any mince meat pie was traditionally
popular during the Christmas season.
And since this particular old recipe contains carrots as part of the
filling, the old wives' tale says this was a particularly popular pie
to make on Christmas Eve. People would leave it out for Father
Christmas, aka Santa Claus, as well as for his hard-working reindeer,
who especially enjoy carrots.
As for Emma Hayes, of Hammond, who was also a winner in this same
contest for her picture perfect Pumpkin Pie, you can find that recipe
printed with my food cover story published today about pumpkin pie.
I was particularly pleased to finally have a really good recipe for
Mince Meat Pie. Not many bakers bother with them these days, in an
age when there are so many other delicious desserts competing to
tempt our taste buds during holiday dinners and carry-ins.
But I remember from my youth that my mom would often tell me how her
mom, my Grandma Green always made Mince Meat Pie for Thanksgiving and
Christmas. Grandma Green was continuing the tradition of her own
mother.
On a sad note today, it was just over a year ago this week that I
printed a recipe from our good farm family friend Mrs. Ann Boilini
for her Zucchini Parmesan Cheese Pie while writing about this same
Hammond pie event.
She died Sunday, at age 80, after a long fight with leukemia. She was
in the hospital as a result of a blood clot. Ann had been married to
beloved husband Richard for more than 50 years and their daughter
Mary Anne went to school with my oldest brother David. My prayers and
sympathy to the Boilini Family. My mother will especially miss her.
Father Christmas' Mince Meat Pie
1 cup young carrots, cleaned and diced
1 1/2 cups sliced raw apples
1 teaspoon grated orange rind
1 cup sugar
3 tablespoons plus 1 tablespoon flour, divided use
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup seedless raisins
1 teaspoon butter
Pastry for 2, 9-inch pie crusts, a top and bottom
Preheat oven to 425 degrees.
Cook carrots in salted water until barely tender. Drain and discard water.
In a large bowl, combine carrots with all remaining filling
ingredients, including 3 tablespoons of flour and lightly toss.
Line a 9-inch pie pan with bottom pie crust and pour filling in, then
sprinkle with the 1 remaining tablespoon of flour, dotting with 1
teaspoon of butter.
Cover pie with top pastry crust, press edges to flute and cut slits
in center to ventilate.
Bake in very hot 425 degree oven for 30 minutes, covering top or at
least edges with foil, baking until apples are tender.
Makes 8 slices.
------------------------------
Message: 8
Date: Sun, 26 Oct 2008 15:00:17 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] A biblical banquet at Westminster
To: Clipping-Cooking@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240805c52a796e30d3@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
The Buffalo News
A biblical banquet at Westminster
By Janice Okun NEWS FOOD EDITOR
Updated: 10/15/08 10:31 AM
What would people in ancient biblical lands have for lunch - and
could that lunch be re-created? Sylvia Volk and Deidra EmEl asked
themselves those questions recently.
It took some research.
Volk, who is in charge of a lunch Sunday for the Presbyterian Women
of Western New York, and EmEl, who runs Tree of Life catering, a
group of women from her church, Congregation of Israel, Knesset of
Jesus, found out these things:
* They had grape leaves aplenty in ancient biblical lands - but they
didn't grow rice to stuff them.
* There were a lot of quinces then, but no apples. (Some scholars say
Adam and Eve's apple was really a quince.)
* Fruits like figs and dates provided sweetness, as did honey.
Granulated sugar as we know it was unknown.
* Olives and olive oil were basic.
* Meat was scarce, though there was a good selection of fish.
* Grains and legumes were the basis of the diet.
Volk's knowledge came from a biblical concordance that listed all the
foods mentioned when she planned two similar though less elaborate
luncheons in Oregon years ago. (There are more than 50 different food
references in the two testaments.) Tree of Life catering concentrates
on natural and organic ingredients, and its members will do much of
the cooking at the luncheon.
And as if the dietary strictures the biblical history imposes are not
quite enough, the two women also came up with other rules for the
lunch. They wanted as much of the food as possible to be locally
grown (about 80 percent of it will be), and they wanted the food to
be free of gluten or wheat. (Because of wheat allergies, many of the
churches in Western New York now use gluten-free communion wafers.)
They managed to come up with a tempting menu anyway:
Meze or hors d'oeuvre consisting of flatbread, olives, hummus, quince
jam, figs.
Cold cucumber soup Lentil Salad Fish Stew
Scripture Cake (a non-authentic dessert, from Colonial times and
based on biblical references).
EmEl researched recipes carefully for the meal.
"The gluten-free Flatbread on the menu was interesting," she said. "I
played around with bean flour, and brown rice flour, and even thought
about Ethiopian injera bread, which is made from a cereal grain
called teff."
In the end, EmEl decided to use a dosalike bread made from lentil
flour. The recipe follows.
The Fish Stew presented a challenge, as well. The first thought was
to use tilapia, often called "St. Peter's Fish," because it is
similar to the fish found in the Sea of Galilee. But EmEl didn't like
the idea.
"I found that most tilapia is farmed," she said, and because she is
concerned about the environmental and health issues that farmed fish
might present she chose instead to use whiting.
EmEl will also add local seasonal vegetables such as squash, zucchini
and eggplant to the stew. "I was surprised that our local and
Mediterranean vegetables are so similar."
Volk was concerned about stuffing the grape leaves. Since rice would
be historically incorrect, she opted for barley. And, since
barley-stuffed grape leaves are not exactly thick upon the ground in
Western New York, the women of Westminster Presbyterian Church plan
to make them.
Then there was the apple thing. Volk says even though quince is never
mentioned by name, many scholars believe that was the fruit from the
infamous tree in the Garden of Eden. But quinces are not exactly easy
to find in Western New York either.
Volk finally bought a bushel from Hurd Orchards in Holley. EmEl will
make jam for the flatbread.
The fall gathering at Westminster on Delaware Avenue will open with a
speech by Louise Davidson, Presbyterian Women Churchwide vice
president for justice and peace. The lunch will be followed by a
worship service. Recipes for the food will be provided, and we give
you a few tasty ideas below.
Reservations are necessary; only a few places remain. Please call 881-1424.
This will be used for Communion service as well as a base for the
hummus. It's really a type of dosa, rather than flatbread. Dosa is a
pancake from southern India.
Dosas (Red Lentil Pancakes)
3/4 cup long grain rice
1/4 cup red lentils
1 cup warm water
1/2 teaspoon turmeric
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh cilantro
Oil for frying and drizzling
Place the rice and lentils in a large bowl, cover with the warm
water. Cover bowl and soak for at least 8 hours or overnight. Drain
off the water and reserve.
Place the rice and lentils in a food processor and blend until
smooth. Blend in the reserved water, salt, turmeric, pepper and
coriander.
Heat frying pan to medium heat; add about a tablespoon of vegetable
or olive oil to pan. Using a quarter to half measuring cup, pour
mixture into hot oil. Fry until golden on each side. Drain on paper
towels and serve. Makes 6 dosas.
A kind of Mediterranean twist on a classic Mediterranean recipe.
Fusion Hummus
2 sprigs fresh rosemary
1 clove garlic, peeled
2 cans (15.5-ounce) garbanzo beans, drained
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup cold water
Salt and pepper to taste
Strip rosemary leaves from stems; discard stems and place leaves in
the bowl of a food processor. Add garlic and pulse until finely
chopped. Pour in the garbanzo beans; process until evenly blended.
With the food processor running, slowly pour in the olive oil,
scraping sides of bowl as necessary. Pour in the balsamic vinegar and
process until evenly blended. Taste and add more vinegar, 1
tablespoon at a time as desired.
Pour in the water and process to make a spreadable consistency. Add
more water, one tablespoon at a time if necessary. Season with salt
and pepper to taste. Chill before serving. Makes about 4 1/2 cups.
Barley Stuffed Grape Leaves
24 grape leaves, preserved in water
2 1/2 cups cooked barley, approximately 1 1/2 cups raw
1/3 cup very finely chopped red onion
2 cloves garlic, minced
3 tablespoons fresh mint, dill or oregano (or to taste)
2 tablespoons lemon juice (or to taste)
2 teaspoons extra virgin olive oil (optional)
Salt and freshly ground black pepper
1/3 vegetable stock or water
2 tablespoons lightly toasted pine nuts, if desired
1 cup pearl barley
1 quart water
Salt, if desired
To cook barley: Soak the barley in the cold water to cover for 30
minutes, changing the water two or three times. Cook the barley in
the water and drain and cool but do not rinse. You want the barley to
be a little sticky.
Combine barley with onion, garlic, mint, lemon juice, olive oil, pine
nuts, salt and pepper. Correct the seasoning, adding salt or lemon
juice to taste; the mixture should be highly seasoned.
Rinse the grape leaves in a colander. Blanch the leaves, a few at a
time, in a shallow pan of boiling water for one minute. Drain in a
colander, rinse with cool water and let cool. Blot dry.
Lay a grape leaf on the work surface, stem end toward you, place a
heaping tablespoon of the barley filling in a row along the bottom
third of the leaf. Roll up the leaf to from a tight cylinder, folding
in the side flaps, halfway up as you would to form an egg roll or a
blintz. The idea is to form a compact roll about 3 inches long and 1
inch thick. Assemble the remaining grape leaves the same way. (They
may be assembled several hours ahead and stored in the refrigerator.)
Place the stuffed grape leaves in the baking dish with 1/2-inch of
the stock or water. Cover the pan with foil. Bake the grape leaves in
a 350-degree oven for 30 minutes or until tender. Drain off any extra
cooking liquid before serving. Serve hot or cold with dipping sauces.
------------------------------
Message: 9
Date: Sun, 26 Oct 2008 15:02:11 -0700
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Artichoke and Potato Casserole
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240808c52a798d3817@[66.81.221.141]>
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The Buffalo News
No fresh artichokes? Reach for frozen
By Emily Nunn - CHICAGO TRIBUNE
Updated: 10/15/08 6:33 AM
There's an old joke we like to trot out whenever we catch anyone
getting too serious about artichokes, which happens more often than
you might expect, usually after the vegetable disappears at the
market. That's when the freakiest foodies practically die of shock if
you add canned artichoke to your salad or pull out a box of frozen to
make an artichoke-mushroom risotto.
But we love them - just about any way you can eat them, and in any
form, including canned and frozen. We don't care who knows it.
Obviously, of course, we'd rather have them fresh. And in a perfect
world we'd have the flattened deep-fried baby ones you find in some
Italian restaurants once a day. But, as Mick Jagger has told us all a
million times, you can't always get what you want.
When fresh good looking artichokes aren't available, or if they're
just too expensive, this casserole is what we need.
MENU:
Artichoke and potato casserole
Smothered kale with bacon and garlic
Chunky homemade applesauce
Tea
Artichoke and Potato Casserole
1 package (9 ounces) frozen artichoke hearts
3 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, thinly sliced
3 potatoes, peeled, thinly sliced
1 clove garlic, crushed
1/2 cup kalamata olives, pitted, chopped
1/2 teaspoon each: salt, freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Heat oven to 400 degrees. Heat a large saucepan of salted water to a
boil over high heat; add artichokes. Cook 5 minutes. Drain; cool
slightly. Slice artichokes thinly.
Meanwhile, heat 1 tablespoon of the butter with the olive oil in a
large heavy skillet over medium-high heat; add onions. Cook until
softened, 3 to 4 minutes. Add the garlic; cook 2 to 3 minutes. Add
potatoes; toss to coat. Gently stir in artichoke hearts; remove from
heat.
Spread vegetables over the bottom of a 9z-inch oval baking dish;
sprinkle with the olives, salt and pepper. Dot with remaining 2
tablespoons of the butter. Bake 15 minutes. Remove baking dish from
oven; stir well. Return pan to oven; cook until potatoes are tender,
15 to 20 minutes. Sprinkle top with cheese; bake until golden, 10 to
15 minutes. Let stand a few minutes before serving. Makes 4 servings.
Nutrition information per serving: 235 calories, 50 percent of
calories from fat, 13 grams fat, 6 grams saturated fat, 21 mg
cholesterol
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End of Vegetarian-For-All Digest, Vol 7, Issue 219
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