White Beans with Sage

There have been a number of good polenta suggestions…here is
one that we enjoyed earlier this summer. It was one of those hot
days, so I chilled the polenta in a loaf pan, and just sliced it
(without dry-frying or anything). On top I put white beans and sage.
It’s an adaptation of a recipe from Fields of Greens (called Warm
Cannellini Beans with Sage, p. 270, for those of you with this
cookbook):

2 cans of your favorite white beans…
1 bay leaf
2 fresh winter savory or thyme sprigs
10 fresh sage leaves
1 med. yellow onion, cut into 1/2 inch pieces
salt and pepper
3 garlic cloves, finely chopped
1/3 C dry white wine
1/2 T parsley

Put the beans into a saucepan with the bay leaf, savory and
two of the sage leaves. Warm gently until you need them, so that they
take in the herb flavors. Remove the herbs and bay leaf, leave the
beans in their broth.

While the beans cook, chop the remaining sage leaves.
Water-saute the onion, 1/2 t salt, and a few pinches of pepper. Saute
(I’ll probably use water next time; I tried wine, but I thought it
made the whole thing to wine-y.) over medium heat until the onion
begins to release its juices. Add the garlic and sage; saute for
about 10 minutes, then add the wine and cook for a minute or two,
until the pan is nearly dry.

Add the beans and their broth to the onions along with 1/2 t
salt and a few pinches of pepper. Lower the heat and cook for 20
minutes, adding alittle water if needed to keep the beans saucy. Add
salt and pepper to taste. Add the parsley just before serving.

RIBOLLITA (TUSCAN VEGETABLE BREAD SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chicken
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken stock
1 lb Chicken breasts, skinned
2 Bay leaves
3 tb Olive oil
1 Onion, chopped
2 Garlic clove — minced
2 Carrots, diced
2 Celery stalk — diced
1 Sweet green pepper, diced
2 c Cabbage — chopped
1 t Dried thyme
1 t Dried rosemary
19 oz Tomatoes, coarsely chopped,
-undrained
1/4 ts Pepper
10 oz Spinach, frozen — chopped
1/2 c Parsley, fresh — chopped
1 sm Zucchini — thinly sliced
19 oz White kidney beans, drained
– rinsed (red would do
-also)
8 sl French or Italian bread,
-stale
1 c Parmesan cheese

In large saucepan, bring chicken stock, chicken
breasts and bay leaves to boil; reduce heat, cover and
simmer for about 20 minutes or until chicken is no
longer pink inside. Remove chicken and discard the
bones. Dice meat and set aside. Discard bay leaves.
Keep stock warm.

Meanwhile, in large skillet, heat 2 tbsp. of the oil
over medium heat; cook chopped onion, garlic, diced
carrots and celery for 10 minutes, stirring
occasionally. Add remaining oil, diced green pepper,
chopped cabbage, thyme and rosemary; cook over low
heat, stirring occasionally for 10 minutes.

Add vegetable mixture to stock in saucepan along with
tomatoes and pepper; bring to boil. Reduce heat,
cover and simmer for 30 minutes. Add spinach, parsley,
zucchini, kidney beans and reserved diced chicken;
cook for 5 minutes. Remove 1 cup soup and set aside.

Ladle half of the remaining soup into 24-cup Dutch
oven or casse- role; cover with 4 of the bread slices
and 1/2 cup of the parmesan cheese. Cover with
remaining soup; layer with remaining bread. Drizzle
reserved soup over top; sprinkle with remaining
parmesan cheese. (Recipe can be prepared to this
point, cooled, covered and refrigerated for up to 24
hours.) Bake, covered in 350 F. oven for 20 minutes
(45 minutes if refrigerated); uncover and bake for 20
minutes longer (45 minutes if refrigerated) or until
hot.

Garnish: ladle soup into large warmed bowls; garnish
with drizzle of olive oil and sprinkle of freshly
grated Parmesan cheese.

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Title: Copenhagen Flan
Categories: desserts, pies – sweet
Yield: 4 – 6 servings

—————————For Shortcrust
pastry:—————————
6 oz plain flour
1 pn salt
1 1/2 oz margarine
1 1/2 oz lard (or shortening)
1 c cold water to mix as
-necessary

——————————–For
filling:——————————–
3 tb apricot jam
2 oz margarine
2 oz castor sugar
1 eggs (standard)
2 oz self-raising flour
10 oz evaporated milk
4 or 5 dr almond essence

——————————–For
Topping:——————————–
1 1/2 oz blanched almonds
1 oz butter
1 1/2 oz soft brown sugar (dark)

1. Prepare a moderately hot oven (400F, Gas Mark 6). Place an 8-inch

fluted flan ring on a baking sheet.

2. Place plain flour and salt in a bowl; add fats, cut into small
pieces,
and rub in with the fingertips until mixture resembles fine breadcrumbs.

Add about 1 1/2 tbs cold water and mix with a fork to form a firm dough.

Turn out on to a floured board and knead lightly. Roll out pastry to a

circle, 1 12/ in larger all around than flan ring. Support pastry on

rolling pin and lift on to flan rings: gently ease pastry into flan ring

and press into flutes. Roll of surplus pastry with rolling pin across
top
of flan case. Press pastry into flutes again with the fingers.

3. Spread jam in base of flan case.

4. Cream 2 oz margarine and the castor sugar together until light.
Beat
egg and add gradually, beating well after each addition. Fold in

self-raising flour. Place 4 tablespoons of the top of the milk (or
evap!)
in a small saucepan; reserve for topping. Stir remainder into creamed

mixture with a few drops of almond essence. Pour mixture into flan
case.
5. Bake in centre of oven for 20 to 25 minutes; remove flan ring.

6. Meanwhile, make topping. Chop almonds, place on a baking sheet in

bottom of oven for about 10 minutes, to brown.

7. Add butter and brown sugar to reserved top of the milk in saucepan;

stir over a moderate heat until sugar has melted. Bring to the boil and

cook, stirring, for 1 minute. Stir in browned almonds.

8. Spread topping over flan and return flan to oven; cook for a further

10 minutes. Serve warm or cold.

—–

Look forward to seeing whether anyone else can help. Thanks in advance.

Regards,

Chris

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Tomato And Corn Chowder (Weir)

Recipe By : You Say Tomato (1998) Joanne Weir*
Serving Size : 6 Preparation Time :1:05
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound baking potatoes — peeled
and cut into half-inch dice
1 tablespoon unsalted butter
1 medium yellow onion — minced
6 medium ears corn — shucked
3 cups nonfat low-salt chicken broth
1/2 cup heavy cream — optional
salt and pepper
4 medium-size ripe tomatoes — peeled and seeded
chopped and drained
1 tablespoon finely chopped fresh chives

Bring a large sauce pan three-quarters full of salted water to a boil. Add
the potatoes and cook until tender, about 10 minutes. Drain and reserve.

Melt butzer in a large soup pot over medium-high heat. Add onion and cook,
stirring occasionally, until soft, about 7 minutes.

Cut kernels from corn cobs, then scrape cobs to release liquid; set aside
juice and 1 cup kernels. Add remaining corn chicken broth, and 4 cups water
to soup pot, bring to a boil, and simmer until liquid is reduced by
one-quarter, 15 minutes.

In a blender puree mixture in batches on high speed until smooth, 2 to 3
minutes per batch. Strain through a fine sieve into a clean soup pan.

Add reserved corn, potatoes, and cream if desired. Season to taste with sak
and pepper. Warm over medium-high heat just until hot, 3 to 4 minutes. Add
tomatoes and cook 1 minute. Garnish with chives. Serve immediately. Serves 6.

[Per serving (without options): Calories 192 (12% from fat), Fat 3 g (1 g
saturated), Protein 8 g, Carbohydrate 37 g, Fiber 4 g, Cholesterol 5 mg,
Iron 2 mg, Sodium 100 mg, Calcium 26 mg]

*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday
Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.) Mcrecipe
by Kitpath@earthlink.com 1998

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Title: French Onion Soup with Croutons
Categories: Soups Appetizers Londontowne
Servings: 4

2 ea Medium onions 2 ea Chicken boullion cubes
1 qt Water 1/2 t Kitchen Bouquet
2 ea Beef boullion cubes

Slice onions finely, sautee in butter ubtil tender. Add water, boullion
cubes, and Kitchen Bouquet. Siimmer 20 minutes, add croutons and serve.

CROUTONS
Toast bread slices under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesian cheese. Dice.

Mrs. John P. Elberti

—————————————————————————–

Title: Kentucky Praline Popcorn
Categories: Snacks
Yield: 1 servings

MMMMM————————-ORVILLE R——————————
4 qt Popped popcorn, light salted
2 c Chpd pecans
3/4 c Butter
3/4 c Brown sugar

In lg bowl or roaster, mix popcorn and pecans. Combine butter and
brown sugar in sm saucepan. Heat, stirring popcorn mixture. Mix well
to coat. Makes 4 qts.

MMMMM

BERRY DUTCH BABY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Desserts
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Egg whites
2 lg Eggs
1 c All-purpose flour
1 c Nonfat milk
2 tb Granulated sugar
2 ts Vanilla
1/2 ts Salt
1 tb Butter or margarine
3 1/2 c Raspberries, strawberries,
-blueberries, or a combo
1/4 ts Cinnamon

Blend together the egg whites, eggs, flour, milk,
sugar, vanilla, and salt until smooth. Melt butter in
a 10- to 12-inch nonstick ovenproof frying pan in a
425 degree oven. Tilt the pan to coat it evenly. Pour
the batter into the pan and bake until puffy and
well-browned (about 25 minutes).

In a bowl, combine the berries and cinnamon. Spoon
the misture onto the dutch baby and sprinkle with
powdered sugar. (4 servings) Submitted By RHOMMEL
On FRI, 24 NOV 1995 164521
~0500

– – – – – – – – – – – – – – – – – –

Date: Fri, 17 Sep 93 15:45:00 PDT
From: J. Ari Kornfeld

COUSCOUS AND RICE

I never measure rice because I was taught by a chinese guy: just pour
the rice into the pot/cooker, add enough water to go above your nail
but below the first joint (around 1", 2.5 cm?) and cook. This really
works for me. For this recipe I added a bit more liquid to account
for the coucsous.

Approximate ingredients:
4 parts white rice
1 part whole wheat couscous
kitchen-sink veg. broth (it’s a sweet broth)
soya sauce to taste (very little)

Throw it all in the cooker, cook, then eat!

This would probably work with brown rice but I’m not sure what the
extra cooking time would do to the couscous, which usually needs only
five minutes so even the twenty minutes for white rice is alot.

Date: Wed, 13 Oct 93 11:11:52 EDT
From: Lucinda Rasmussen

I just got off the phone with the lifestyles editor of my local paper.
Seems a recipe I submitted to the annual recipe contest was selected
as a finalist! Hurray! And, get this, it is a fat-free recipe!
Well, at least I think it is. I still don’t know if black bean paste
has no fat added to it.

The cookoff is next Thursday (Oct 21). I cannot remember if I ever
posted this recipe before, but it is really good so I’ll post it
again:

Green Beans in Black Bean Sauce

1 lb fresh green beans
2 Tbsp black bean paste
2 Tbsp low sodium soy sauce or tamari
1/4 cup cold water
1 Tbsp corn starch

Wash green beans and trim into bite sized pieces. Steam or microwave
with a little water until just tender-crisp. Drain and rinse with cold
water to stop cooking.

Mix together the black bean paste, soy sauce, water and corn starch until
very smooth.

Heat a wok or large saucepan to medium high. Add some water and the cooked
beans. When beans are heated (about 2 minutes) add the sauce. Stir
constantly to coat the beans (sauce will get very thick). Serve immediately
over hot cooked rice.

This sauce and cooking process can be used with just about any vegetable
you like. My hubby loves this recipe when made with asparagus, but last
time I checked asparagus was $3.99/lb (OUCH!).

Mocha Layer Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Cake flour — sifted
3 tablespoons Cocoa
2 1/4 teaspoons Salt
1/2 cup Butter — or shortening
1 cup Sugar
1 Egg — well beaten
3/4 cup Coffee — strong
1 teaspoon Vanilla
—–FILLING TOPPING—–
2 tablespoons Conf. sugar
1 cup Cream — whipped
1/2 cup Dates — finely cut-or raisin
1/2 cup Nut meats — broken

Sift flour once, measure, add cocoa, baking powder and salt and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy; then beat in egg. Add flour, alternately with coffee, a
small amount at a time, beating after each addition until smooth. Add vanilla.
Bake in two greased 9″ layer pans in moderate oven, 375~, 30 minutes. Cool. Add
confectioners’ sugar to whipped cream, mixing until blended. Fold dates and nut
meats into whipped cream. Spread between layers of cake. Sift confectioners’
sugar over top of cake.

– – – – – – – – – – – – – – – – – –