Pasta With sauted Vegetables

Recipe By : Heidi Rabel
Serving Size : 4 Preparation Time :0:15
Categories : Vegetable Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh pasta — 1/2 pound dried
2 tablespoons extra virgin olive oil
2 cloves garlic — peeled and sliced
3 cups prepped raw vegetables
such as onion, pepper, squash,
mushrooms, eggplant, spinach, or chard
1/4 cup fresh basil — chopped
1 large tomato
peeled, seeded, and chopped
1/4 teaspoon red pepper flakes — crushed
kosher salt — to taste
1/2 cup Parmesan cheese — grated

Bring 1 gallon of water to a boil in a large pot. Add dried pasta, and cook to
al dente-to the tooth- (just soft enough so that it still must be chewed).
Drain in a colander. For fresh pasta, turn the heat down to low, cover the pot
and hold water on warm until the vegetables are almost done before you cook
the pasta. Put oil and garlic into a large skillet. Turn the heat to medium
and cook the garlic just until it begins to color, not beyond or it will burn
and be bitter. Add the vegetables in the order that they will cook, starting
with those that will take the longest. Move them constantly with a spatula so
they will not overcook in one spot. For fresh pasta, reboil the water at this
point, and cook the pasta during final minutes of cooking the vegetables.
Drain. Add the herbs to the vegetables and mix to distribute. When the
vegetables are almost cooked (still a bit too crunchy), add canned tomato and
crushed pepper flakes, turn the heat down to low, and simmer for 3-4 minutes
to blend the flavors. Taste and add kosher salt if necessary.

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NOTES : This quick, easy, and straight forward pasta recipe has been dinner
hundreds of times in my house. Timing is important: fresh pasta cooks in 3 – 5
minutes, but dried pasta takes up to 12 – 15 minutes. I usually cook dried
pasta first, drain it, toss it with 1 1/2 tbsp. olive oil and cover it while
the vegetables cook. To serve, transfer the cooked, drained pasta to the
plates (with tongs) or to a pasta platter. Ladle the vegetables over the pasta
and garnish each serving with 2 tbsp. Parmesan cheese. Yield: 4 servings.

Nutr. Assoc. : 0 0 0 4204 0 0 0 0 0 0 0 0

FLAMING ORANGE HABANERO KIMCHEE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Korean Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Head Napa cabbage
Salt
Water
5 Habanero peppers
4 Garlic cloves
4 Green onions
1 sl Fresh ginger (1/2″ thick)
1/4 ts Cayenne pepper (or to taste)

Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt
in enough water to cover cabbage slices in a non-reactive container.
Leave cabbage to soak in salted water for 12 to 24 hours at room
temperature.
Rinse cabbage well, drain, and set aside.
Chop peppers (with seeds), green onions, garlic, ginger and ginger,
and mix with 1 tablespoon salt and cayenne pepper. Pack cabbage in a
non-reactive container, cover with water and gently stir in chopped
pepper mixture. Refrigerate for several days before serving. Keeps
quite a while if stored in refrigerator. Remove kimchee from liquid
before serving.

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SUMMER VEGETABLE SAUTE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Vegetables
Vegetarian Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
4 md Squash, summer
4 Onions, green
1 Bell peppers
1 md Tomatoes
1 t Salt, garlic
1/2 ts Chili powder
1 t Sugar

Heat oil in large skillet. Wash, slice, and add squash. Thinly slice green
onions and bell pepper and add. Cook until tender, about 15-20 minutes.

Coarsely chop tomato and add to skillet with salt, chili powder, and sugar.
Cook a few more minutes, just until tomatoes are soft. Serve over hot
cooked rice.

Recipe by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005

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Strawberry Upside Down Shortcake

Recipe By : Juanita Kitchen link
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mini marshmallows
2 packages frozen sliced strawberries in syrup — (10 oz.) complet
ely
thawed (2 cups)
1 package strawberry flavored gelatin — (3 oz.)
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs

DIRECTIONS:
Generously grease the bottom of a 13 x 9 pan; sprinkle marshmallows evenly over
the
bottom of the pan. Thoroughly combine thawed strawberries and syrup with dry ge
latin;
set aside. In large bowl combine remaining ingredients. Blend at low speed unti
l
moistened; beat 3 minutes at medium speed. Pour batter evenly over marshmallows
.
Then spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50
minutes or until toothpick comes out clean when inserted. Serve warm or cool wi
th
ice cream.
*check often right before cooking time is finished. Be careful not to scorch th
e
marshmallows. This cake will totally turn upside down by itself in the pan.
The strawberries will be on bottom, the cake part stays in the middle, and the
marshmallows rise to the top. Hope you enjoy!!

GRAPE LEAVES STUFFED WITH RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Chopped onions
1 c Oil
2 c Water
1 c Brown rice
1 t Salt
2 ts Kelp
2 ts Dill weed
1/4 ts Cinnamon
1/2 ts Peppermint
1 t Paprika
1/2 ts Pepper
1/2 ts Allspice
Juice of 1 lemon
12 ea Grape leaves

Saute onions in oil till light brown. Add 1 c water
with the rice, salt kelp. Mix well. Cover cook
till the water is absorbed. Remove from heat, cool
slightly add remaining spices. Place 1 generous ts
of filling onto each grape leaf. Make one fold up
from the base of the leaf, tuck in the sides roll up
tightly. Place in a heavy saucepan fold down,
packing the rolls tightly. Add remaining cup of water
lemon juice. Cook slowly over low heat till almost
all the liquid has been absorbed. Serve hot or cold.

“Vegetarian Times Cookbook”

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Title: Potatoes Au Canine or Feline
Categories: Pets
Yield: 1 servings

3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese

Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350
until cheese melts and slightly browns. Serve cool.

Notes: As a potato substitute, you can use 3 cups of cooked oatmeal
or 3 cups cooked brown rice.

MMMMM

Meatless Spaghetti Sauce

Recipe By : William Grant/ eat-lf list
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound eggplant — peeled, 1 inch cubes
1 medium onion — chopped
3 garlic cloves — minced
1 teaspoon dried parsley
14 1/2 ounces stewed tomatoes — Italian style
6 ounces tomato paste
4 ounces mushroom pieces — undrained
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon Italian seasoning — or to taste

Combine stewed tomatoes and eggplant in a crockpot. Cook until eggplant
is soft. Pass the mixture through a food mill and return to the
crockpot. Add all remaining ingredients. Stir well. Cover cook on
High another hour or on low overnight.

Makes about 6 cups. Serve over your choice of pasta.

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Serving Ideas : Sprinkle each serving w/nonfat shredded mozzarella
cheese

NOTES : Fantastict served over polenta.

CATFISH AND SHRIMP STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 c Chopped onion
2 Cl Garlic — minced
28 oz Tomatoes
3 tb Tomato paste
1 Bay leaf
4 c Water
1 c Dry white wine
8 oz Clam juice
1/2 lb Medium shrimp — shelled
2 cn Fillets
1/2 ts Salt
1/4 ts Pepper
Coriander — or parsley
Lemon slices

In large soup pot, heat oil. Saute onion and garlic
until unions are transparent. Add tomatoes, tomato
paste and bay leaf. Cover and simmer 25 minutes. Add
water, wine and claim juice. Simmer uncovered 45
minutes. Add shrimp, catfish (cut into 1-inch cubes),
salt and pepper. Cook 10 minutes, or until catfish
flakes easily. Remove bay leaf. Garnish each serving
with chopped coriander and lemon slices.

Serves 8.

Serve with fresh salad and French bread.

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CREAM OF LIMA BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried lima beans
6 c Cold water
2 sl Onion, diced
4 sl Carrot, diced
1/2 ts Paprika
4 tb Butter or butter substitute
2 tb Flour
1 c Cream or milk
1 t Salt

Wash lima beans. Cover with cold water. Let stand
overnight. Add 6 cups cold water. Cover. Simmer
slowly until tender. Rub beans through sieve. Heat to
boiling. Fry onion and carrot 5 minutes in 2
tablespoons butter. Remove vegetables. Add flour,
salt, and paprika to hot butter. Stir until browned.
Add to boiling bean puree. Add cream or milk and
remaining butter. Mix thoroughly. Serve at once. 8
servings.

Grace Viall Gray, Glen Ellyn, IL.

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Title: Italian ziti medley
Categories: Italian, Pasta, Cheese/eggs
Yield: 6 servings

1/2 lb Italian sausage *
1 c Sliced mushrooms
1/3 c Chopped onion
2 1/4 c Milk
1/2 c Butter or margarine
1 c Green pepper strips
1/3 c All-purpose flour
8 oz Cheddar cheese shredded
1/2 c Grated parmesan cheese
8 oz Cut Ziti – uncooked
1/2 ts Pepper

* Sliced into coins

In 4-quart saucepan, brown sausage. Remove from pan and drain off fat.
Melt butter and cook mushrooms, pepper and onion until tender but not
brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook,
stirring consstantly over med-low heat until mixture begins to boil.
Boil and stir 1 minute. Blend in 1 1/2 cups cheddar cheese, parmesan
cheese and pepper until cheeses are melted and mixture is smooth. Cook
ziti according to package directions, and drain. Stir hot cooked ziti and
sausage into vegetable cheese mixture. pour into buttered 2-quart
casserole. Sprinkle with remaining 1/2 Cup cheddar cheese. Bake covered
at 350 for 30 minutes or until hot and bubbly.

Typed at you by Mara Kent — =FE DeLuxe=FD 1.26b #5627 =FE Judge a man by=
his
questions, rather than answers.

~– TMail v1.31.3 * Origin: MicroFone 8.2 Gigs 9 Lines V.32b 908-494-8666
(1:107/331)

BBS: High Country East Date: 06-18-93 (15:12) Number: 13215 From: MARA=
KENT
Refer#: NONE To: ALL Recvd: NO Subj: MIRIAM’S KUGGEL Conf: (52) Cooking

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