BROCCOFLOWER STIR-FRY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 tb Gingerroot — peeled, chopped
2 tb Shallots — peeled, chopped
1 t Garlic — minced
1/2 Bell pepper, red — seeded,
–chopped
1/2 Bell pepper, yellow — seeded,
–chopped
1 lg Broccoflower bunch — cut into
–bite-sized florets
2 tb Worcestershire sauce
Ground pepper

In wok over medium high heat or electric skillet set
at 350 degrees, heat oil. Add gingerroot, shallots and
garlic. Cook 2 to 3 minutes, or until gingerroot and
shallots are tender-crisp, stirring constantly. Add
peppers; stir-fry 1 minute. Add broccoflower florets;
stir-fry 3 to 5 minutes, or until florets are tender.
Season with Worcestershire sauce and pepper.

Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g
fat, 25% of cal from fat, 0 mg chol, 17 mg sod

From Low-Fat Meals (Woman’s Day) Vol III, No. 5

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Title: Hot Chili Rum Marinade
Categories: Marinades
Yield: 2 cups

1 Scotch bonnet chili pepper,
-seeds, stem, and veins
-removed
1/2 c Rum, dark
1/4 c Lime juice, fresh
1 tb Lime zest, grated
3/4 c Peanut oil, Asian or
-domestic cold-pressed
1/4 c Cilantro leaves, chopped
-fresh
3 Garlic cloves, minced or
-pressed
Kosher salt and pepper, to
-taste

Puree the chili pepper, rum, and lime juice in a blender or
food processor. With the motor unning, add the peanut oil a
little at a time. Add the cilantro and garlic. The marinade
will keep in an airtight jar for about 1 week in the
refrigerator.

Source: “Dry Rubs, Pastes Marinades for Poultry, Meat,
Seafood, Cheese Vegetables” by Jim Tarantino, 1992. The
Crossing Press, Freedom, CA 95019.
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Title: Garden Relish
Categories: Relishes, Toppings, Sauces
Yield: 1 servings

1/2 Head of cauliflower (slice
Flowerets 1/4 inch thick)
2 Carrots, cut in 2 inch long
Strips
1 Green pepper, cut same way
2 Stalks celery, cut in 1 inch
Pieces
Green olives, small jar
4 oz Pimiento
3/4 c Wine vinegar
1/2 c Wesson oil
2 tb Sugar
2 ts Salt
1 ts Pepper
1/2 ts Oregano

Put all ingredients in a skillet, add 1/4 cup of water, bring to a
boil. Simmer, covered, 5 minutes. Cool and refrigerate for 24 hours.
Drain before serving.

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Garlic Soup with Shiitake Mushrooms

Recipe By : Gordon Restaurant, Chicago
Serving Size : 10 Preparation Time :1:30
Categories : New American Cuisine Soups
Vegetable Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound garlic
1 onion — chopped
8 ounces white mushrooms — sliced
4 shallots — chopped
2 quarts heavy cream
1 cup brandy
4 sprigs thyme
1 quart water
6 ounces butter
1 pound Shiitake Mushrooms, sliced thin — reserve stems

Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake
stems, white mushrooms, and saute for about one hour.

Add the brandy and let boil for 30 seconds then add 1/2 the water and bring to
a simmer.

Add the heavy cream slowly, stirring it in. The total temperature should not
be reduced much. Simmer for about 20 minutes, adjust consistency.

Strain, season, and add Shiitake mushrooms. Season again and serve.

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Suggested Wine: French White Burgundy

Nutr. Assoc. : 620 1662 4204 1358 0 1287 1492 0 0 1365

Sun-dried Tomato Tapenade On Polenta Triangles

Recipe By : Bon Appetit 10/95
Serving Size : 8 Preparation Time :0:10
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Tapenade:
12 black brine-cured olives (like Kalamata) — pitted
9 sun-dried tomatoes packed in oil — well-drained,
— coarsley chopped
1/4 c chopped fesh parsley
2 Tbsp tomato paste
1 tsp balsamic vinegar
1 tsp chopped fresh thyme
1 small garlic clove — minced

Polenta:
1 1/4 c whipping cream
1 1/4 c water
3/4 tsp salt
2/3 c yellow cornmeal
3/4 tsp hot pepper sauce — (Tabasco)

4 Tbsp olive oil
chopped fresh parsley

For tapenade: Combine all ingredients in processor. Using off/on turns,
process until finely chopped. Transfer to a small bowl. Season with salt
and pepper.

For polenta: Combine cream, water and salt in heavy medium saucepan.
Bbring to boil. Gradually whisk in cornmeal.

Reduce heat to medium-low and stir until polenta is thick, about 10
minutes. Mix in hot sauce. Season with pepper. Pour into an 8-inch
square glass baking dish. Chill until cold, about 1 hour.

(Tapenade and polenta can be made 1 day ahead. Cover separately chill).

Cut polenta into 12 squares. Cut each square in half diagonally, forming
24 triangles. Heat 2 tablespoons olive oil in a heavy large non-stick
skillet over high heat. Working in batches, add polenta triangles and
saute until golden, adding remaining 2 T. oil as necessary, about 2
minutes per side per batch. Transfer polenta to paper towels, drain.
Divide tapenade among triangles. Arrange on platter. Garnish with parsley.
Serve at room temperature.

Yield: 24

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Title: Bagels
Categories: Polkadot, Faylen, Breads
Yield: 12 Bagels

1 pk Yeast
1 1/2 c Warm water (110 degrees)
4 1/2 To 5 c flour
2 ts Salt
2 tb Sugar

Combine yeast and 1/2 c warm water in measuring cup, stirring with a
fork until dissolved. Combine 2 c flour, salt, and sugar in bowl. Add
dissolved yeast and remaining 1 c of warm water. Beat vigorously with
whisk or spoon for 2 minutes. Gradually add enough of remaining
flour, 1/4 c at a time, to make a soft dough. Turn out of bowl. Knead
until smooth and elastic, adding as little flour as necessary, about
8-10 minutes. (don’t skimp on the kneading!) Place dough in a bowl,
cover with plastic wrap, put in warm place to rise until doubled in
size. (45-60 minutes. Watch carefully.)

Punch down dough and divide into 12 equal portions (about 3-4 oz each.
Weigh dough on a kitchen scale for accuracy and even size.) Form into
smooth balls, gently pulling sides of dough down and tucking ends
underneath. Place on floured surface. Let rest 10 minutes.

Using a finger or wooden spoon handle, punch a hole in the center of
each piece and twirl or stretch into a bagel shape. Cover with a
towel and let rest 20-30 minutes.

Bring to a boil 6 cups of water, 1 Tbsp sugar and 1 Tbsp salt in a
large shallow pan. Gently drop 3 or 4 bagels at a time into the
simmering water. Poach first side 2 minutes, turn to cook other side
2 minutes. Remove bagels from water with a slotted spoon and place on
a towel to cool.

Over the sink, brush each bagel with egg white wash (1 egg white
mixed with 1 Tbsp water). You may now sprinkle bagel with salt, poppy
seeds, minced garlic or onion, sesame seeds, whatever suits your
fancy. Place bagels on a greased baking sheet and bake at 375 degrees
for 30 minutes. If you like your crust crispy rather than chewy, bake
at 375 degrees for 10 minutes, then brush on the egg wash and
sprinkle with desired topping and return bagels to oven for 20
minutes more.

Remove from baking sheet and cool on wire racks.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

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HEATH BAR COOKIES

Recipe By : found online
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sticks oleo
2 tsp. vanilla
1 tsp. soda
6 Heath bars (frozen), broken
into small pieces
1/2 c. nuts
1 1/2 c. sugar
3 c. all-purpose flour
pinch of salt

Cream oleo; add sugar and cream well. Add vanilla. Add
dry ingredients to creamed mixture. Add nuts. Then fold in
Heath bar pieces. Do not overmix at this stage. Make into 4
rolls. Chill 2 hours. Slice and bake at 375 degrees for 8 minutes.
Very crisp and browned around edges.

Fennel, Zucchini, And Tomato Soup

Recipe By : Twelve Months of Monastary Soups. p. 135
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Onion — Chopped
1/3 Cup Olive Oil
4 Cloves Garlic — Minced
2 Bulbs Fennel — Thinly Sliced
2 Medium Zucchini — Diced
6 Tomatoes, Peeled, Seeded — Chopped
8 Fresh Basil Leaves — Finely Chopped
6 Cups Vegetable Broth, Or Chicken Broth — Or Water
1 Cup White Wine
Salt And Pepper — To Taste
Fresh Basil Leaf — For Garnish

1. Saute the onion in olive oil until it becomes soft. Add the garlic and
continue sauteing for another minute over medium heat.

2. Add the fennel, zucchinis, tomatoes, and fresh basil. Stir well,
reduce the heat to low-medium, and continue to saute for 2 or 3 minutes,
watching that it does not stick to the bottom of the pot.

3. Pour the stock or water into the vegetable mixture. Add the wine and
bring the soup to a boil. Stir well. Cover the pot and cook slowly for
30 minutes. Add the salt and pepper, stir again, and simmer the soup for
10 minutes more. Serve the soup hot. Garnish the top of each serving with
fresh basil, finely chopped.

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Date: Sat, 26 Feb 94 20:56:50 EST
From: Patricia Thorp

Lemony Garbanzo Bean Cake I

2 C canned chick-peas, drained and rinsed, any loose skins discarded
Equivalent of 4 eggs
1 C. Sugar
1/2 t baking powder
Grated zest of 1 lemon
Juice of 1 lemon
Confectioners sugar

place drained beans in the work bowl of a food processor and puree.

Add the eggs, sugar, baking powder, and lemon zest to the puree, and
pulse processor a few times just to combine ingredients well.

Preheat oven to 350.

Pam a 9″ cake pan. Cut a round of wax paper to fit bottom of pan, place in
bottom, and spray top of paper. Pour in batter.

Bake on center rack of oven for 45 minutes or until a knife inserted in
the center comes out dry.

Set on wire rack to cool for 15 minutes, then remove cake from pan and
allow to cool to room temp.

Before serving, squeeze lemon juice over cake, and sprinkle generously
with confectioners sugar.

Silky Bean Curd Soup with Greens

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd, — cut into 1/2-inch dice
8 ounces spinach, — stemmed and leaves washed
Garnish crushed red pepper flakes; toasted sesame seeds

Bring chicken broth and water to simmer with soy sauce. Whisk a few
tablespoonfuls of the hot broth into the miso paste and reserve. Add bean
curd and spinach and cook over low heat for a minute to wilt. Return miso
paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust
the seasoning. Garnish and ladle out.

Yield: 2 servings

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