VEGETARIAN
Asparagus Mushroom Skillet
from: Leonardo at: 01.13.2002 13:13
subject: Asparagus Mushroom Skillet
I forget where I picked this one up originally - but I've
changed it around so much. It is a quick and delicious recipe.
Hope you Enjoy it!
INGREDIENTS:
1 large Onion chopped
1 bunch of Asparagus cut into 1 inch pieces
1 can (about 13 oz) Artichoke Hearts, drained and halved
1/4 cup Extra Virgin Olive Oil
1/2 cup chopped Fresh Italian Parsley or Fresh Dill
1/4 cup Seasoned Bread Crumbs
3/4 lb. Baby Portabella Mushrooms (Cremini Mushrooms work
well too!)
Sea Salt and Course Black Pepper to taste
DIRECTIONS:
Layer onions, asparagus, mushrooms and artichokes in a large
skillet or wok.
Drizzle the olive oil and season with Sea Salt and Coarse
Black Pepper.
Cover and cook on Medium heat for 10 minutes.
Sprinkle on Parsley or Dill and bread crumbs. Stir gently
and cook uncovered on High heat for about 5 minutes until
all the liquid has evaporated.
Serves 4.
Black Bean Wraps
from: gdngfool at: 08.06.2005 00:26
subject: Black Bean Wraps
3 flour tortillas (I use the spinach ones for contrast)
1 large container salsa or tomato Pico de Gallo.
4 ounces cream cheese; softened
1/3 cup sour cream (use fat free)
3 ounces Monterey Jack/Jalapeno pepper cheese, shredded
onion salt and garlic salt to taste
Salt and pepper to taste.
Can of Bush's black beans; rinsed well and strained dry
Big bunch of cilantro, chopped fine.
Big squeeze of lime
Mix the cheeses and sour cream and seasonings, except lime
and cilantro, together at medium speed on a mixer or by
hand.
Blend black beans with enough water and 1 tsp of EVOO to
give a smidge of moisture, in blender or food processor
till mashed.
Spread beans with spatula on tortillas. Cover with cheese
mixture.
Roll up; cover with saran wrap. Cool for half an hour.
Then cut into slices and serve. Garnish with lots of cilantro
and lime squeeze. Place on bed of tomato salsa. Yum.
Broccoli Cheese Bisquick Pie
from: gdngfool at: 01.04.2006 01:43
This is a "no brainer" and lots of other veggies
can be subbed for broccoli if you chose.
Also, the low fat buttermilk and fat free sour cream are
milk subs
Heat oven to 400
7 to 10 ounces fresh broccoli. Boil one inch water in saucepan,
add broccoli. Reduce heat and cook for 5 minutes.
3/4 cup Bisquick
3/4 cup low fat buttermilk
1/2 cup fat free sour cream
1 cup grated low fat mozzarella cheese
3/4 cup freshly grated parmesan cheese
1 T minced dehydrated onion
1.5 teaspoons chipotle pepper
1 teaspoon garlic salt or two cloves garlic minced and sautéed
in olive oil
3 large eggs beaten
Combine all ingredients and bake in greased round pie pan
for thirty minutes or until knife in middle comes out clean.
Charlenie's Zucchini Linguine
from: Charr at: 10.14.2002 23:11
subject: Charlenie's Zucchini Linguine
Yummy and Easy
Charlenie's Zucchini Linguine
1 lb. zucchini grated
1 lb. Monterey jack grated
1 lb. linguine, cooked al dente.
Of course lots of garlic (I use at least 6 or 7 cloves and
if you use less do not tell anyone it is my recipe (oh and
crush it!)
1/8-1/4th cup of olive oil (really good, no cheap stuff)
1/2 C. Parmesan cheese
Get it all prepped, then boil the linguine.
Pour the liquid off the pasta and then immediately add the
zucchini, toss it around and then add the garlic, then the
cheeses and olive oil. Toss, toss, toss until it is mixed
up really good. The raw zucchini cooks a little and the
cheese melts and it is a yummy cheesy gooey feast.
Add tons of wine...preferably white...preferably a Chardonay!
Charlie's Enchilada Casserole
from: Dona Morrison at: 10.08.2002 22:00
subject: Charlie's Enchilada Casserole
Casserole Ingredients
1 can chili with beans (I used vegetarian)
2 cups sharp cheddar cheese, grated (I used soy cheddar,
from the soy cow, they are grown in WA State, the animals
are shaped like little beans with tiny little legs)
1 large 12-ounce package Doritos (save 2 cups for casserole
topping)
10 to 15 oz. enchilada sauce (I used 10 oz.)
8 oz. can tomato sauce
2 Tablespoons onion, grated
1 1/4 cup sour cream (I used low-fat, haven't found a non-fat
I like)
Casserole Directions
For the topping, set aside sour cream, 1/2 cup of the grated
cheese, and 1/3 of the Doritos bag (2 cups more or less
- I saved less for the topping and put more in the innards).
In the baking pan (8 1/2 x 11) mix crushed Doritos chips
(minus saved topping portion), chili, cheese (minus saved
topping portion), enchilada sauce, tomato sauce and onion
and mix thoroughly. Bake for 20 minutes at 375*.
Remove casserole from oven. Spread on sour cream, Doritos
and cheese on top and bake for additional 5 minutes and
serve.
***Besides using all low-fat and non-fat ingredients I also
added along with the sour cream, chips and cheese about
4 sliced green onions. When I saw the end result on TV they
had green stuff on top which they never mentioned so I added
that myself.
Taken from a segment on Good Morning America!
Chili non Carne
from: gdngfool at: 11.29.2006 17:07
Just the ticket on a cold wintry day to warm you up!
3/4 c chopped onion
2 cloves garlic minced
3 T olive oil
2 T chili powder
1/4 t basil
1/4 t oregano
1/4 t cumin
2 C finely chopped zucchini
1 C finely chopped carrot
1 28 ounce can tomatoes and one small (14.5 oz) can tomatoes,
drained and chopped
2 cans each (15 oz) kidney beans, one un drained, the other
drained and thoroughly rinsed
+ chopped lettuce, green onions, tomatoes or green peppers
for garnish
Directions: In a large pot sauté onion and garlic
in olive oil until soft.
Mix in chili powder, basil, oregano and cumin.
Stir in zucchini and carrots until well blended. Cook for
about one minute over low heat, stirring occasionally. Stir
in chopped tomatoes, un drained kidney beans and drained
kidney beans.
Bring to boil.
Reduce heat and simmer for 35-45 minutes, or until thick.
Med low works well on electric stove. Top with garnish and
serve
Eggplant-Stuffed Peppers
from: Ms. Lillian at: 11.13.2003 11:41
subject: Eggplant-Stuffed Peppers
Eggplant-Stuffed Peppers
(Serves 4)
2 small globe eggplants, trimmed and cut into ½"
cubes
Kosher salt
4 red bell peppers
1 cup vegetable oil
1 ripe tomato, peeled, seeded and chopped
6 anchovy filets, finely chopped
6 sprigs parsley, finely chopped
1 clove garlic, peeled and minced
1 tbs. capers, chopped
1/8 tsp. chopped fresh oregano
4 tbs. fresh bread crumbs
2 tbs. extra-virgin olive oil
Place eggplant in a colander set over a bowl. Sprinkle generously
with salt, then set aside until bitter juices have drained,
30-60 minutes.
Meanwhile, char skin of peppers over an open flame or under
a broiler, transfer to a bowl, and cover until cool. Peel
peppers without tearing the flesh, then pull off stem and
scoop out seeds with your finger, keeping pepper intact
for stuffing.
Preheat oven to 400 degrees. Heat vegetable oil until hot
in a medium pot over medium-high heat. Pat egg plant dry
with paper towels then fry in batches until golden, about
5 minutes. Transfer to a medium bowl with a slotted spoon.
Add tomatoes, anchovies, parsley, garlic, capers, oregano,
3 tablespoons of the breadcrumbs and 1 tablespoon of the
olive oil to a bowl; mix well. Stuff peppers, arrange in
a baking dish, sprinkle with remaining 1 tablespoon of bread
crumbs, and drizzle with remaining 1 tablespoon of olive
oil. Bake until golden, about 25 minutes. Serve at room
temperature.
"Fresh" Sauce
from: Gardenista at: 07.20.2002 16:01
subject: "Fresh" Sauce
Starting to get fresh tomatoes at the farmers' mkt. and
they're worth the wait. Here's what I did. Iron skillet:
Good olive oil and 4 -5 cloves fresh, minced garlic (to
your taste). Saute VERY slightly only a minute or 2 on medium...
DON'T BROWN IT! Add a bunch of chopped up tomatoes, cored
but not skinned (you can drain off some of the water). Add
a lot of coarsely chopped fresh basil leaves and fresh oregano
leaves. S&P to taste. Just heat through; don't cook.
It will be a little watery. Serve over spaghetti/pasta.
Top with good quality grated Romano cheese. Sorry... I didn't
measure anything, but it's tough to go wrong no matter what.
Be generous with the herbs and garlic. Very fresh, quick,
easy, incredibly flavorful. Serve w/ good, crusty bread
Italian or French bread and maybe a little side salad. Vino.
This is a great way to eat during the summer.
from: judi z. at: 07.20.2002 20:25
subject: re:"Fresh" Sauce
Good as a topping for bruschetta, too, if the tomatoes are
chunky!
Herb & Feta Frittata
from: roseNC at: 04.12.2003 11:34
subject: Herb & Feta Frittata
2 teaspoons olive oil
8 large eggs
4 oz. feta cheese, crumbled
1/3 cup loosely packed fresh parsley or basil leaves, chopped
1/4 cup whole milk
2 Tablespoons fresh rosemary or thyme leaves, chopped
1/2 teaspoon ground black pepper
1) Preheat oven to 400 degrees. In non-stick 10 inch skillet
with oven safe handle (or handle double wrapped of foil
for baking in oven later), heat oil over medium heat until
hot.
2) Meanwhile, in medium bowl, whisk eggs, feta, parsley,
milk, rosemary and pepper until blended. Pour egg mixture
into skillet - do not stir. Cook 3-4 minutes until egg begins
to set around edge.
3) Place skillet in oven, bake 13-15 minutes or until set.
Cut into wedges to serve.
Makes 4 main dish servings.
Italian Eggplant
from: Judy/GA* at: 02.17.2002 09:01
subject: re: Wanted: Tasty, Healthy, Low/No Cholesterol
Recipes
Italian Eggplant
1 small eggplant
1/4 c Egg Beaters
1/2 c Italian seasoned bread crumbs
1 1/2 c spaghetti sauce
Spray nonstick skillet with cooking spray. Remove peel of
eggplant and slice into circles. Dip circles in Egg Beaters
then into bread crumbs. Place each round in skillet and
brown on both sides. Place in oven-proof casserole, putting
a generous tablespoon of spaghetti sauce on each eggplant
round. Stack if necessary. Bake covered at 350 for 30 minutes.
4 servings
total fat 2.6g
sat fat 0.01
cholesterol 0.22mg
Leek/Couscous/Cheese Cake
from: gdngfool at: 07.07.2005 21:59
subject: Leek/Couscous/Cheese Cake
This is SO easy.
11 ounces couscous
2.5 cups boiling water
7 ounces cheddar cheese shredded
2 large leeks chopped and sautéed in 2 T olive oil
Garlic salt and ground black pepper to season
1. Put couscous in heatproof bowl and pour boiling water
over it. Leave covered 15 minutes or until water is absorbed.
2. Heat 1 TBS olive oil in non stick frying pan. Add leeks
and cook over medium heat for 4-5 minutes, stirring occasionally,
until tender and golden.
3. Remove leeks with slotted spoon and stir into couscous.
Add grated cheese and garlic salt and pepper to taste.
4. Heat 2 T BS olive oil in pan and tip in couscous leek
mixture. Pat down firmly to form a cake and cook over fairly
gentle heat for fifteen minutes or until underside is crisp
and golden.
5 Slide couscous cake onto plate, then invert back into
pan to cook other side. Cook 5-8 minutes and remove from
heat.
Cut and serve in wedges.
* You may easily substitute caramelized onions and blue
cheese for this.
Rigatoni
from: gdngfool at: 12.30.2003 23:12
subject: Baked Rigatoni with Four Cheeses
This is rich and filling and could easily be paired with
tuna, chilies or even *ack* meat for a total meal deal
1 tablespoon salt, plus more to taste
1 pound dried pasta such as fusilli, penne, rigatoni or
ziti *or combine the colored durham shapes with rigatoni:
stunning!*
6 T (1/2 stick) unsalted butter
1/2 C all purpose unbleached flour
4 cups milk
2 cups evaporated milk *1 12 oz can*
Freshly ground pepper to taste *I use chipolte on everything
and combined it with black*
Freshly ground nutmeg to taste
1 1/2 C each freshly shredded Gruyere, Emmenthaler, and
sharp cheddar, about 4.5 to 5 ounces each.
1 C freshly grated Parmesan cheese (about 6 ounces) preferably
Parmigiano-Reggiano
1) Stir the 1 T salt into a large pot of rapidly boiling
water. Drop the pasta into the water and cook, stirring
frequently until tender but still firm to the bite, about
7 minutes. Drain into a colander, rinse under cold running
water. Drain once again and transfer to a large bowl. Set
aside.
2) Preheat oven to 350 and grease a 9 X 13 inch baking dish.
Set aside.
3) In a heavy saucepan, melt butter over low heat. Whisk
in the flour slowly, stirring or whisking almost constantly
until fragrant and bubbly, about 5 minutes. DO NOT BROWN.
Remove from heat.
4) Meanwhile, in another saucepan, combine milk and evaporated
milk, bringing just to a boil over medium-high heat. Pour
all at once into the butter and flour mixture and whisk
until smooth. Season with salt, pepper and nutmeg. Place
the pan over medium heat and cook, whisking or stirring
constantly until darkened, about 5 more minutes. Pour over
the cooked pasta and stir to thoroughly coat pasta. Spread
pasta evenly in prepared baking dish.
5) In a bowl, combine the four grated cheeses, then sprinkle
evenly over the pasta. Lightly dust the top with grated
nutmeg and bake until the cheese melts and the pasta is
heated through, about 25 minutes.
6) Transfer the baking dish to the broiler and cook until
cheese is slightly golden, about two minutes.
This dish was updated by John Mc Nair, a famous San Francisco
chef.
TO MAKE AHEAD: Store, covered in the refrigerator for up
to three days.
TO REHEAT: Heat in a microwave or preheated oven at 350
just till heated through.
Not a good dish to freeze.
Enjoy!
Spanakopeta (Spinach Pie)
from: roseNC at: 10.16.2002 09:41
subject: Spanakopeta (Spinach Pie)
3 scallions, chopped
1 cup butter, melted, divided
5 eggs, beaten
3 pkg. spinach (chopped, frozen, 10 oz. Ea.) thawed and
pressed dry
1 1/2 cup Feta Cheese, crumbled
1/2 cup cottage cheese
2 boxes (2 sheets ea. per box) Pastry sheets
or strudel (Filo)
Sauté scallions in 2 Tbs. melted butter; combine
with eggs, spinach and cheese. Place 1 box (2 whole sheets)
pastry sheets, each brushed with melted butter in a greased
13x9x2 inch pan.
Place spinach mixture evenly over pastry sheets. Top with
remaining pastry sheets, having top sheet well buttered.
Bake at 350 degrees for 1 hour and 15 minutes. Serve hot
with Greek salad. Spanakopeta freezes well and heats nicely
in the microwave.
Three Cheese Spinach Onion Bake
from: gdngfool at: 04.30.2006 15:35
2 ten ounce frozen chopped spinach
5 eggs; beaten
1 large onion; minced
3/4 cup melted butter
1 clove garlic, minced
1 T cayenne pepper
1 tsp salt
1 T oregano
1 5 1/2 ounce log herbed chevre cheese
1/4 cup grated asagio
1 cup grated parmesan
1 1/2 cups flour: unbleached and whole wheat divided
1 teaspoon baking soda
Heat oven t o350
Cook spinach to package instructions; draining off excess
fluid with paper towels
Spray fry pan with olive oil Pam or use a small bit of
olive oil and heat.
Add minced garlic and onion until translucent, about five
minutes sautéed on medium
Beat eggs with hand mixer, gradually adding flour, salt,
baking soda, butter oregano and cayenne pepper. Add grated
asagio and crumbled herbed chevre cheese to mix.
Combine spinach, onions and egg/flour/cheese mixture. Beat
until just mixed in.
Pour into greased baking dish. Cover with grated parmesan
and
Pour into 15 X 9 X 2 greased baking dish, cover with grated
parmesan and bake at 350 until set and bubbly. Parmesan
will be slightly browned.
ZUCCHINI PIZZAIOLA
from: Dona Morrison at: 06.14.2003 20:34
subject: ZUCCHINI PIZZAIOLA
1 tablespoon olive oil
2 cloves garlic, minced
2 small zucchini, cut into 1/2 inch cubes
2 1/2 cups cut/diced tomatoes, un drained (when tomatoes
are at their peak I'm planning on using fresh next time)
12 large basil leaves, cut into thin strips
1. Heat skillet on high; add oil.
2. Add zucchini; sauté 3 minutes.
3. Add garlic and continue to sauté 1 to 2 minutes
until zucchini is
Tender and lightly browned.
4. Add tomatoes and basil, season with salt & pepper,
and simmer on
Low for 5 minutes.
5. Serve over cooked pasta or rice.
Easy & Quick & Delicious!!!
