Vegetarian-For-All Digest, Vol 7, Issue 246

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Today's Topics:

1. THEME: Roasted Carrots, Parsnips with Herbs (Jamie R)
2. THEME: Roasted Apple Butter (Jamie R)
3. THEME: Peas with Celery Root (Jamie R)
4. Bread-and-Butter Pickles (Jamie R)
5. Cool and Spicy Noodles (Jamie R)

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Message: 1
Date: Tue, 18 Nov 2008 11:02:30 -0800
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Roasted Carrots, Parsnips with
Herbs
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com,
Just-Vegan-Recipes@googlegroups.com
Message-ID: <p06240814c548c1301d3e@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Roasted carrots, parsnips with herbs

6 parsnips
7 carrots
1/4 cup olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped

Preheat the oven to 350 degrees.

Peel the parsnips and carrots. Cut them into chunky pieces roughly 2 inches
long and ? inch thick. All the pieces should be of uniform size and shape.
Toss the parsnips and carrots with the oil, salt, pepper, rosemary and sage
in a large bowl. Spread in a large, shallow baking pan. Roast the vegetables
in the lower third of the oven until tender, about 30 to 35 minutes. Makes 8
servings.

------------------------------

Message: 2
Date: Tue, 18 Nov 2008 11:08:50 -0800
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Roasted Apple Butter
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com,
Just-Vegan-Recipes@googlegroups.com
Message-ID: <p0624081fc548c2a37420@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Roasted Apple Butter
Recipe by Marcia Kiesel

SERVINGS: MAKES ABOUT 3 CUPS

Healthy
Make-Ahead

2 3/4 pounds McIntosh apples (about 8)--peeled, quartered and cored
2 cups unsweetened apple juice

Preheat the oven to 450?. Arrange the apples in a large roasting pan.
Pour the apple juice over the apples and bake for 30 minutes, or
until tender and browned. Lower the oven to 350?.

Using a fork or potato masher, thoroughly mash the apples in the
roasting pan. Bake the apple puree, stirring occasionally, for 1 1/2
to 1 3/4 hours, or until very thick and deeply browned. Scrape into a
bowl and let cool. Serve at room temperature or chilled.

Make Ahead
The apple butter can be refrigerated for up to 3 days.

------------------------------

Message: 3
Date: Tue, 18 Nov 2008 11:07:26 -0800
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Peas with Celery Root
To: Simply-Sides@Cooking-Lists.com, Just-Side-Dishes@googlegroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@yahoogroups.com, Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p06240822c548c2a47441@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Peas with Celery Root
Makes 6 to 8 servings

1 1/4 pounds celery root (celeriac), peeled and cut into 1/2-inch pieces
1/4 cup (1/2 stick) butter
1 shallot, chopped
1 package (16 ounces) frozen petite peas, thawed
1 teaspoon celery salt
Salt and pepper to taste

Boil celery root in large pot of boiling salted water until just tender,
about 5 minutes. Drain.

Melt butter in heavy large pot over medium heat. Add shallot and saut? until
just tender, about 3 minutes. Add celery root, peas and celery salt; saut?
until vegetables are heated through, about 8 minutes. Season with salt and
pepper.

------------------------------

Message: 4
Date: Tue, 18 Nov 2008 11:49:09 -0800
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Bread-and-Butter Pickles
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p06240836c548ca644557@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Denver Post

Home Ec
Make your own bread-and-butter pickles

By The Denver Post
Article Last Updated: 11/11/2008 07:52:58 PM MST

If you're like us, you enjoy a nice briney bread-and-butter pickle on
your sandwich. But with jars of pickles going for $4 and up, you
might balk at tossing them in your cart.

Here's an idea: Make your own. They'll cost less, plus taste a whole
lot better. Most of the items are already in your cupboard. Save by
buying your spices in bulk, and only buy what you need.

Bread-and-butter pickles
Adapted from "The Paley's Place Cookbook." Makes about 3 cups.

1 large English cucumber, sliced into 1/4-inch rounds
1 medium onion, thinly sliced
2 cups rice vinegar (or cider vinegar)
3/4 cups water
2 tablespoons coriander seed (or celery seed)
1 bay leaf
3/4 tablespoon ground turmeric
2 tablespoons kosher salt
3/4 cup sugar

Place the cucumber and onion slices in a heatproof 1-quart glass jar.
In a small saucepan combine the remaining ingredients. Bring to a
boil over high heat, decrease the heat to medium low and simmer about
8 minutes. Cover the vegetables in the jar with the hot brine. Set
aside to cool to room temperature. Cover tightly and refrigerate.
Pickles will hold well, refrigerated, for up to 2 weeks.

------------------------------

Message: 5
Date: Tue, 18 Nov 2008 11:46:14 -0800
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Cool and Spicy Noodles
To: Clipping-Cooking@Cooking-Lists.com,
Simply-Sides@Cooking-Lists.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p0624083fc548ca874d82@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Cleveland Plain Dealer

TAKE FIVE
Easy spicy noodles always steal the show

Wednesday, October 22, 2008
Joe Crea
Food and Restaurants Editor

"This recipe is by far the easiest, quickest and best crowd pleaser
I've ever prepared," writes Robby Zettler of Kelleys Island. "My
mother-in-law made it for my husband and me, along with other dishes,
when we brought our first-born home. She gave me the recipe, and I've
been making it ever since. It is perfect for potlucks, picnics or
bring-a-dish-to-share parties. It almost always steals the show. I
most recently made it for that firstborn's graduation party. Just
about everyone commented on the dish, and four people asked me for
the recipe that day."

Cool and Spicy Noodles
Makes 8 servings

1 pound pasta (linguine works best)
4 cloves minced garlic
4 tablespoons sesame oil
4 tablespoons soy sauce
4 tablespoons hot sauce
2 tablespoons rice vinegar
1 teaspoon ground ginger

Optional ingredients (see cook's notes)

Cook's notes: If you have them on hand or care to change up the
flavors of this chilled pasta salad, add any or all of the fol
lowing: 2 tablespoons sesame seeds; 1/2 cup chopped fresh cilantro; 1
bunch chopped scallions. If you choose to add any of the optional
items, do so along with the other ingredients combined in the mixing
bowl (see below).

Cook the noodles: Boil salted water and follow package directions to
cook the pasta.

Prepare the dressing: Combine garlic, oil, soy and hot sauces,
vinegar and ginger in a mixing bowl and whisk.

Assembly: When the pasta is ready, drain and transfer to a
13-by-9-inch pan lightly coated with cooking spray. Pour ingredients
in mixing bowl over pasta and toss with a pair of tongs. Adjust
ingredients to taste.

Presentation: The noodles can be served hot, but they are especially
good when thoroughly chilled (cover tightly and refrigerate for two
hours, or overnight) and served cold.

Source: Adapted recipe from Robby Zettler, Kelleys Island.

------------------------------

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End of Vegetarian-For-All Digest, Vol 7, Issue 246
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