Archive for November, 2013

Sm Stir Fry Veg Pockets

Recipe

1 Nov

Title: SM STIR FRY VEG POCKETS
Categories: Oriental
Yield: 6 servings

-VIVIAN THIELE
16 oz Frozen Stir Fry Vegetables
-OR-
4 c Fresh Vegetables for
-Stir Fry
*****A COMBINATION OF******
***ANY OF THE FOLLOWING****
Broccoli
Carrots
Water Chestnuts
Green or Red Peppers
Celery
Mushrooms
Pea Pods
2 tb Oil
4 Pita Pockets; whole
-wheat preferably
*********SAUCE************
1/2 c Orange Juice
2 ts Cornstarch
2 tb Honey
1/4 ts Garlic Powder
1 tb Vinegar
1/4 ts Ground Ginger
1 tb Soy Sauce

Prepare sauce by combining all ingredients in
measuring cup. set aside. Heat large skillet or wok on
medium high. Add oil. When oil’s hot, add vegetables
and cook and stir until vegetables are tender but
still crisp. Do not over cook. Add sauce and cook,
stirring constantly until thick. Trim sides of pita
bread and gently separate each into 2 layers. Brush
outside of each half with oil if desired. Place 4
halves on grid oiled side down. Spoon vegetables on
pita over each pocket. Top with remaining bread. Close
lid and cook 3-5 minutes or until heated through and
sealed.

—–

Filed under: Legumes, Pork, Soups

Zucchini-And-Basil Filo

Recipe

1 Nov

ZUCCHINI-AND-BASIL FILO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Frozen filo pastry
6 md Zucchini
1/2 ts Salt
3/4 c Pine nuts
2 tb Virgin olive oil
1 sm Red onion
– diced into 1/4-inch pieces
Pepper
2 Garlic clove — minced
1/2 c Chopped basil
– (loosely packed)
3 tb Parsley, minced
1/4 c White wine or water
2 Eggs
2/3 c Parmesan, grated
3 oz Feta cheese, crumbled
8 tb Unsalted butter — melted
– (or a mixture of
– butter and olive oil)

PREHEAT OVEN TO 350F. Remove filo pastry from freezer
and let it come to room temperature while you prepare
the filling. Unfold the dough, and cut the stack of
sheets in two. If you are making just one recipe,
refold half the dough, and wrap it in plastic. It can
either be refrozen or kept for a few days in the
refrigerator. Cover the sheets to be used with a sheet
of waxed paper covered in turn with a damp kitchen
towel, to keep them from becoming dry and brittle.
Grate the zucchini on the large holes of a hand grater
or in a food processor. Toss with the salt and set
aside for 30 minutes. Then drain and squeeze dry in a
clean kitchen towel. Roast the pine nuts for 5-to-8
minutes in oven, chop them finely, and set them aside.
Heat the olive oil in a large skillet and saute the
onion until it begins to soften, about 2 minutes. Add
the zucchini, season with freshly ground black pepper,
and cook another 4 minutes; then add the garlic,
basil, parsley and white wine or water. Cover for 3 to
4 minutes, and remove from heat. Beat the eggs, stir
in the cheeses, then cook the vegetables. Check the
seasoning. Brush a 9-by-13-by-2-inch pan with the
melted butter and lay a sheet of filo pastry with
butter, or mixture of butter and olive oil, and
continue buttering and layering, until you have used
half the sheets. Scatter half of the chopped pine nuts
between several of the layers. Brush the top layer
with butter and spread the filling over it. Continue
layering the rest of the pastry sheets. If the butter
begins to congeal, reheat it so it spreads easily. Cut
the assembled pastry into 3-inch squares, then into
diamonds, making sure you cut through all the layers;
refrigerate the pastry if you will not be baking right
away. Bake in a preheated 400F oven for 40 to 50
minutes, or until browned. Serve the pastries warm
from the oven, slightly cooled, or at room
temperature. Makes one 9-by-13-inch filo pastry.

– – – – – – – – – – – – – – – – – –

Filed under: Bean Sal, Beans & Peas, Beans & Rice, Beans And Legumes, Beans Legumes, Beans Peas, Soups, Vegetables

Potato Ratatouille

Recipe

1 Nov

POTATO RATATOUILLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Main Dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Yellow onions, chopped
2 cl Garlic, minced
1 3/8 c Water
3 Green peppers, chopped
4 Zucchini, sliced
2 lg Potatoes, peeled chopped
4 c Peeled and chopped tomatoes
(or 1 32 oz. can)
1 t Fresh basil, chopped
(or 1/2 ts. dried)
1 t Fresh oregano, chopped
(or 1.2 ts. dried)
2 tb Fresh parsley, chopped
(or 1 tb. dried)
Fresh ground pepper to taste

Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining
ingredients, except pepper. Cover and cook over medium
heat for 30 minutes, stirring occasionally. Season
with pepper before serving.

– – – – – – – – – – – – – – – – – –

Filed under: Beef, Chinese, Lamb Mt, Lamb Mutton, Pork

Port Wine Sauce

Recipe

1 Nov

1 1/2 cups port wine
1 stick cinnamon
1 cup veal or beef brown stock
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 teaspoon honey

Heat wine and cinnamon to boiling. Reduce heat and simmer for 5
minutes. Remove cinnamon. Add stock.

Dissolve cornstarch in lemon juice and stir into wine mixture.
Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in honey
and serve. Makes 1 1/2 cups.

Filed under: Cranberries, Pies

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House Of Munch

Archive for November, 2013

Sm Stir Fry Veg Pockets

Zucchini-And-Basil Filo

Potato Ratatouille

Port Wine Sauce

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