Acorn Squash And Apple Soup

Recipe By : Harvey Steiman’s California Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Soups/Stews
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Med Onion — Chopped
1 Sm Acorn Squash — Peel, Seed
1 1/2 Tbsp Butter — (1/2 Stick), *Note
1 1/2 C Apple Juice
1 1/2 C Nonfat Vegetarian Broth — Chicken, *Note
1 Sm Apple — Peel, Core
Salt And White Pepper — To Taste
Sugar — To Taste
Sour Cream For Garnish — Optional
Chopped Parsley — For Garnish

*NOTE: Original recipe used 4 T butter… I used 1 1/2 T

This soup captures the taste of autumn with minimal fuss. It is especially
delicious served cold with a dollop of sour cream. To make a lower calorie
version, use half of the butter and garnish with yogurt.

Saute the onion and squash in the butter for 2 minutes. Add the apple
juice, chicken stock, apple and seasoning. Cook until vegetableare tender,
then puree in blender. Serve warm with sour cream on side. Garnish with
parsley. Can be served hot or cold.

Makes 6 servings.

– – – – – – – – – – – – – – – – – –

NOTES : Cal 94.7
Fat 3.1g
Carb 16.9g
Fib 0.8g
Pro 1.2g
Sod 151mg
CFF 27.6%

Title: CHERRY-AND-APRICOT COBBLER
Categories: Desserts, Fruits, Malgieri
Yield: 10 servings

MMMMM——————BUTTERMILK BISCUIT CRUST———————–
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM————————–FILLING——————————-
3 lb Fresh apricots; rinsed,
-halved, pitted and sliced
1 1/2 lb Fresh cherries
– sour if possible,
– rinsed and pitted
3/4 c Sugar
3 tb Butter
1/2 ts Almond extract

MMMMM———————–FOR FINISHING—————————-
Buttermilk
Sugar

PREHEAT OVEN TO 450F.

For the crust: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap in plastic wrap and allow to rest while preparing
filling.

FOR THE FILLING: Combine apricots and cherries in a bowl and toss with
sugar. Pour into a large gratin dish or other shallow baking dish.
Dot with butter and sprinkle evenly with the almond extract. Press
the dough out on a floured surface until roughly the size of the
baking dish. Lift dough onto filling and cut several vent holes in
top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler
about 20 minutes, until crust is well colored and filling is
bubbling. Cool slightly on a rack and serve warm or at room
temperature with whipped cream or vanilla ice cream.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

BEAN SPROUT SALAD WITH GARLIC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed
– and drained
3 md Garlic cloves
peeled and minced
2 md Scallions — trimmed minced
1 1″ cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China’s Hunan province.
The canned variety don’t have the requisite crispness. Keep a close eye on the
toasting sesame seeds so they don’t burn.

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they
are golden. The seeds can be toasted in advance and stored in an airtight
container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium-size skillet set over moderately low heat, stir-fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

JEAN ANDERSON – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

Title: Black Bean Tart With Cornmeal Crust
Categories: Main dish, Pies, Vegetarian
Yield: 6 servings

———————————–CRUST———————————–
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c Olive oil
4 tb Ice water

———————————-FILLING———————————-
1/2 lb Soft tofu, drained
1/2 ts Cumin
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne
2 c Black beans, cooked
2 tb Onion, minced
6 ea Garlic cloves, roasted
1/2 c Corn kernels, cooked, for
— garnish, optional

CRUST: In a large bowl, combine cornmeal, flour salt. Drizzle in
oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water mix again. The mixture should form into a
ball, add more water if necessary, but only a little at a time. Wrap
in a damp towel refrigerate for 1 hour.

FILLING: Mash tofu stir in cumin, salt, pepper cayenne. Mix in
the beans, being careful not to break them, onion. Set aside.

Preheat oven to 400F. Place dough in a 9″ pie plate press down
until it covers the plate. Refrigerate 30 minutes. Prick crust
several times, cover with aluminum foil weight it down. Bake 20
minutes, remove weights foil bake until the crust is dried out,
about 5 minutes.

Spread roasted garlic over the crust spoon on the filling. Return
to oven until heated through, about 15 minutes. Garnish with corn
kernels if desired.

“Vegetarian Times” August, 1994

—–

Title: GIARDINIERA (PRETTY PICKLE)
Categories: Pickles
Yield: 1 servings

1 kg Small carrots (2cm diam)
1 bn Celery
4 Capsicums
1 lg Cauliflower (1 kg)
1 kg Small white onions, peeled
1 c Salt
4 l Cold water
2 l White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Dried chillies
500 g Sugar

1. Peel carrots, cut in half lengthwise then into 4cm
(1.5 inch) long pieces. Cut celery into similar sized
pieces. Remove seeds from Capsicums and cut into 2cm
(3/4 inch) strips, 4cm long. Break the cauliflower
into 4cm flowerets. Dissolve the salt in cold water.
Dissolve the salt in cold water. Cover the vegetables
with this brine and leave overnight. A clean (new)
plastic bucket is a suitable container. After 12-18
hours drain the vegetables, rinse in cold water, and
allow to drain again.

2. Select jars with glass or enamelled lids. Wash and
rinse well, then dry in a warm oven, 100 deg C.

3. In a large enamel or stainless steel pan combine
vinegar, mustard seed, celery seed, chillies and
sugar. Boil for 3 minutes and then add the carrots and
onions and boil for 5 minutes. Fill the warmed jars
with hot vegetables and top up with vinegar to within
1cm (half inch) of rim. Close lids firmly.

Makes approx 3 litres.

—–

BESAN KOFTA CURRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KOFTAS—–
250 g Besan (chickpea flour)
1/2 ts Cumin seeds
1 1/2 tb Melted ghee (or oil)
1 t Crushed pomegranate seeds
2 lg Onions
Alubhukharas or dry plums
—–CURRY—–
1 lg Onion
4 Garlic cloves
2 tb Ghee (or oil)
2 lg Tomatoes — blanched diced
1 t Garam masala
1 Handful of coriander leaves
1/2 ts Turmeric
Salt — to taste
Chili powder — to taste

Koftas: Mix together besan, salt, chili powder, ghee (or oil),
pomegranate and cumin seeds. Grind onions to a very fine paste and
add to besan mixture. Knead dough; it will be very stiff. Roll dough
into balls the size of small lemons, encasing a whole alubhukhara
inside each portion. Deep fry koftas until golden brown; drain and
set aside.
Prepare curry sauce: Grind onion and garlic to a paste. Heat ghee
and fry onion and garlic paste until golden brown. Add spices, and
cook for another minute, then add tomatoes and cook until ghee (or
oil) begins to rise to the surface. Add 1 cup water, then cook until
mixture is almost dry. Using a wooden spoon, mash mixture to a
paste. Add 2 more cups of water, bring to a boil. Add koftas to
sauce and simmer over low heat another 5 minutes or so. Garnish with
chopped coriander leaves and serve.

– – – – – – – – – – – – – – – – – –

Grilled Chicken Dijon Salad

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Low Fat
Salads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
2 teaspoons Dried tarragon leaves — crushed
1/4 teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoons Olive oil
2 Whole chicken breasts — skinned, boned, and
fat removed
1/2 pound Fresh mushrooms — halved
2 cups Broccoli flowerettes
5 cups Boston lettuce
8 ounces Fat-free Muenster Cheese — H.C., cubed
1/2 cup Red onion rings

Mix together mustard, tarragon and pepper; stir in vinegar and water.=
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing=
mixture over chicken. Marinate mushrooms and broccoli in remaining=
dressing. Drain chicken, reserving marinade. Grill chicken over medium=
coals, 4 minutes on each side or to desired doneness, brushing with=
reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms,=
broccoli and marinade *** (see my note) with torn greens and cheese in=
serving bowl; toss lightly.
Arrange lettuce mixture on large platter; top with chicken and onion rings.=
8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg=
cholesterol, 343 mg sodium.

– – – – – – – – – – – – – – – – – -=20

The “Best Ever” Pizza Sauce

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Qt. prince pizza sauce
12 Oz. can tomato paste
Dash of burgundy wine
1 Tsp. salt
1 Tsp. oregano
1/2 Tsp. basil

Saute 1 medium chopped onion and 1 clove garlic, minced in 2
tablespoons oil until limp. Add: Simmer slowly, stir occasionally
for 1 hour. Makes enough for 2 large pizzas

– – – – – – – – – – – – – – – – – -=20

1 tbsp. salad or olive oil
1 tsp. ground cumin
1 med. onion, chopped
1 clove garlic, minced (or equivalent
of garlic powder)
2 whole lg. chicken breasts, skinned,
boned cut into bite-sized chunks
1 (15 to 19 oz.) can cannellini
(white kidney) beans, drained
rinsed
1 (12 oz.) can white corn, drained
rinsed (or 1 can Great Northern
beans, drained rinsed)
2 (4 oz.) cans chopped green chilies
1 (14 1/2 oz.) can chicken broth plus
enough water to make 2 c.

Cook onion, garlic and cumin in oil until onion is tender.
Combine onion mixture, chicken, beans, corn, chilies and broth in 2
1/2 quart casserole. Cover and bake in 350 degree oven for 50 to 60
minutes or microwave on high 20 minutes, stirring once after 10
minutes. Serve with shredded cheese and hot pepper sauce to taste.

Date: Fri, 17 Mar 95 06:12:47 CST
From: wallis@aps.anl.gov (David Wallis)

Here’s a recipe for black eyed peas that’s really yummy 🙂 It’s fast
and simple enought to throw together in a few minutes. I use canned
peas, because it’s quicker. It would work well with dried peas as
well. I served it last night with cornbread and spinach. As a side
dish, this recipe will serve 2 – 4 people.

Southwestern Style Black Eyed Peas

1 can black-eyed peas
1 carrot, diced
1/2 onion, diced
1/4 green pepper, diced
1 stalk celery, diced
3 cloves garlic, minced or pressed
1/2 t salt, or to taste
1/4 t pepper, or to taste
1/4 t tobasco or other hot sauce, or to taste

Mix all ingredients together in a saucepan, and bring to boil. Simmer
for at least 10 minutes, but 20 – 25 is better.