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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
mary
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response 138 of 494:
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Mar 23 16:50 UTC 1997 |
Hey, I found Audrey's recipe. It was in item #8, response
#312. I plan to make this sometime this week.
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headdoc
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response 139 of 494:
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Mar 24 01:51 UTC 1997 |
I forgot about it, Mary and haven't made it for awhile. Thanks for the
reminder. Let me know how you like it.
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valerie
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response 140 of 494:
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Mar 24 16:15 UTC 1997 |
(Another option is that the recipe has already made it into the recipe
archives. Type "recipe" and then "chicken" and then the recipe is "Seattle
Angel Hair Pasta With Veggies - headdoc".)
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mary
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response 141 of 494:
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Mar 24 23:23 UTC 1997 |
Wow. I tend to forget about that archive.
Thanks for the reminder.
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valerie
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response 142 of 494:
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Mar 25 07:15 UTC 1997 |
It was rather out of date. I'm in the process of working my way through the
conference to update it. But it'll be a while yet before all current recipes
are listed there.
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mary
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response 143 of 494:
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Apr 2 19:28 UTC 1997 |
As per Valerie's request:
Orzo and Portobello Casserole
1/4 cup dehydrated sun-dried tomatoes
1/4 cup boiling water
1 tablespoon olive oil
2 cups thinly sliced leeks
2 cups diced portobello mushroom caps
1 cup quartered domestic mushrooms
4 cloves of garlic, minced
2 cups (uncooked) orzo, cooked as directed
2 cups tomato juice
2 teaspoons dried basil (or 2 tablespoons fresh)
1 teaspoon dried oregano (or 1 tablespoon fresh)
2 tablespoons balsamic vinegar
1 teaspoon paprika
1/8 teaspoon pepper
1 cup (4 ounces) shredded provolone cheese
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees. Combine the sun-dried
tomatoes and the water in a small bowl and allow to
stand for 10 minutes. Drain and chop the tomatoes.
Heat the oil in a large skilled or dutch oven. Add tomatoes,
leek, mushrooms, and garlic. Saute 5 minutes. Combine
mushroom mixture, orzo, juice, basil, oregano, vinegar, paprika,
and pepper and add to the pot. Mix well over low heat.
Spoon mixture into a 13 X 9 inch baking dish that has been
sprayed with vegetable or olive oil. Bake, uncovered, for
25 minutes. Sprinkle with cheeses and bake an additional
5 to 10 minutes until melted and bubbly.
Serves 6-8. Calories (for 1/6) 381 with 24% from Fat.
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headdoc
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response 144 of 494:
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Apr 3 02:36 UTC 1997 |
Thank you, Mary. This looks wonderful and I will try it next time I have to
cook for 6.
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mary
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response 145 of 494:
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May 29 13:17 UTC 1997 |
Last night we had basil marinated pork loin chops
and vinaigrette marinated vegetables and potato
packets, all done on the grill. The basil recipe
was one I got from a recent Kitchen Port Demo by
Kerrytown Bistro. The vegetable marinade was
in last night's paper and comes from Jane Fonda.
The potato pockets are an old trick from my camping
days. The whole meal was one Good Thing. ;-)
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remmers
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response 146 of 494:
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May 30 10:39 UTC 1997 |
D'accord.
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mary
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response 147 of 494:
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Sep 4 17:39 UTC 1997 |
Creamy Zucchini and Rice Gratin
Recipe By : Cooking Light July 1997
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 cup Vidalia onion -- chopped
5-7 cups zucchini -- grated
2 teaspoons fresh garlic -- minced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup short-grain rice -- (raw) Arborio
1/2 cup parsley -- chopped
1/2 cup egg beaters (or two eggs)
1/3 cup crumbled feta cheese
1/4 teaspoon dried thyme
1/4 cup seasoned bread crumbs
Cook rice as directed on package. Heat oil in large frying pan
or wok. Add onion and saute 3 minutes. Add zucchini, garlic, salt
and pepper; saute 10 minutes until almost all liquid reduced. Spoon
into a large mixing bowl and add rice, parsley, egg substitute, feta
and thyme. Mix well. Pour into an 8'X 8" casserole which has
been sprayed with vegetable cooking oil. Sprinkle breadcrumbs
over and spray bread crumbs. Bake 375 degrees, uncovered, for 45
minutes.
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valerie
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response 148 of 494:
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Oct 10 23:11 UTC 1997 |
Recently on a Saturday walk I mentioned this recipe. Mary said she would be
interested in seeing a copy of it. So here it is. This has been my main dish
at Thanksgiving for the last several years. You'd think that would mean that
this is a complicated recipe, but actually it's surprisngly simple.
From the original Moosewood Cookbook, with some adaptations by Valerie:
Stuffed Squash
==============
2 decent-sized acorn or turban or other sweet winter squashes
1/2 cup chopped onion
1 large clove of garlic
1/2 teaspoon rubbed sage
1/2 teaspoon thyme
3-4 tablespoons butter (I cut this down to 1 tablespoon &/or use oil instead)
1 cup coarsely crumbled whole wheat bread
1/4 cup chopped walnuts
1/4 cup sunflower seeds
1 stalk chopped celery
juice from 1/2 lemon (I usually leave this out)
1/2 cup grated cheese (I've used mozzerella, provolone, cheddar, whatever)
salt and pepper to taste
Preheat oven to 350 degrees.
Split squashes in half lenghthwise. Remove the seeds and microwave for 10-15
minutes, until squash is soft. You'll probably want to rearrange the squash
pieces part way through the baking to distribute the heat evenly. Careful,
the squash gets very hot. Alternatively, you can bake the squash in the
oven for 30 minutes or until tender.
While the squash is cooking, saute onions, garlic, celery, nuts and seeds in
butter. Cook over low heat until onions are clear, nuts are browned, celery
is tender (in other words [says Mollie Katzen], cook until everything is
perfect). Add remaining ingredients, except cheese. Cook, stirring, over
low heat 5-8 minutes -- until everything is acquainted. Remove from heat
and mix in the cheese. Pack stuffing into squash cavities. Bake, covered,
at 350 degrees for 25 minutes. After that, if needed, heat under the
broiler until the cheese is bubbly and starting to brown.
Mmmm! This is one of my all-time favorite recipes.
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mary
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response 149 of 494:
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Oct 11 12:30 UTC 1997 |
"...until everything is acquainted." Love it.
I'll most certainly be making this sometime this week.
Thanks a bunch for entering it, Valerie.
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valerie
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response 150 of 494:
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Oct 11 13:30 UTC 1997 |
Ya, I enjoy reading Mollie Katzen's cookbooks. Who else would say "until
everything is acquainted".
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valerie
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response 151 of 494:
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Oct 11 22:23 UTC 1997 |
Oh -- My sister doesn't like walnuts, so I often make that recipe with pine
nuts instead.
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valerie
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response 152 of 494:
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Oct 13 18:32 UTC 1997 |
Here's what Jan and I made for yesterday's Grex pot luck. We think it's a
wonderfully yummy recipe. It's from the _Horn Of The Moon_ cookbook, by
Ginny Callan:
Oriental Salad:
==============
Marinade:
3/4 cup sunflower oil
1/4 cup cider vinegar
1 tablespoon tamari
Salad:
1 square tofu, cut into 1/2 inch cubes (1/2 pound)
1 teaspoon minced fresh ginger root
1 tablespoon oil
1 tablespoon plus 1 teaspoon tamari
1 5.3 ounce package Chinese-style rice noodles
1 1/2 quarts boiling water
2 tablespoons sesame oil (do not substitute any other oil)
2 tablespoons lemon juice (approximately 1/2 lemon)
6 scallions, chopped
1 cup snow peas, sliced in half on an angle
1/4 cup minced fresh parsley
1 red pepper, sliced in thin strips and cut in half
Combine oil, vinegar, and 1 tablespoon tamari in a medium-sized bowl. Add
tofu to marinade mix and refirgerate. This should sit for at least 2 hours,
but a day is fine. Then drain. Saute the tofu and fresh ginger in 1
tablespoon oil. When tofu is browned and crispy, pour 1 tablespoon tamari
over it and stir for 1 minute more. Cook noodles in boiling water for 3
minutes until just done. Do not overcook. Drain quickly and pour into bowl.
Add sesame oil and lemon juice immediately. Stir in, tossing with forks.
Add remaining 1 teaspoon tamari and rest of ingredients. Toss well and serve.
4 to 6 servings
Valerie's notes:
* Use extra-firm tofu. (I use the bulk tofu from the co-op).
* I add a few teaspoons of sesame seeds.
* The grocery store was out of snow peas, so we substituted green bell
pepper instead.
* Stir the tofu occasionally while it is marinating. The tamari sinks to
the bottom and misses some of the tofu if you don't.
* We use whole-grain rice Udon noodles from the co-op. Boil them
according to the package directions; 3 minutes would be way too quick.
* 8 ounces of noodles is fine; no need to stop at 5.3 ounces.
* We use whatever oil is handy, not necessarily sunflower oil.
* The toppings all sink to the bottom of the bowl no matter what you do.
Clever serving tactics can help mitigate this. Though it's no great loss
to end up with the toppings at the bottom of the bowl; they're good even
without noodles.
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mary
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response 153 of 494:
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Nov 9 13:43 UTC 1997 |
Healthier Maryland Crab Cakes
8 ounces of crab meat (or fake crab meat)
1/2 cup bread crumbs, divided
4 small green onions, white and pale green only, thinly sliced
1/4 cup fresh chopped parsley
4 squirts Clancy's Fancy hot sauce (approx. 1/4 tsp.)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 eggs lightly beaten (or eggbeaters)
2 Tablespoons light or non-fat mayo
1/4 teaspoon Old Bay seasoning
1 tablespoon Parmesan cheese, grated (non-fat is fine)
1/4 cup bread crumbs
2 Tablespoons olive oil
Combine first 10 ingredients and form into 6 thickish patties.
In a shallow bowl mix the 1/4 cup bread crumbs and grated cheese.
Carefully coat the patties in the breadcrumb mixture. The patties
will be quite loose and need to be handled gently but it can be done.
Brown the patties in olive oil on medium heat until browned on
both sides (approx. 3 minutes per side). Add 1 tablespoon of oil
to start and the second when flipping the patties. I think a
non-stick pan would be essential with this recipe as the patties
are fragile and couldn't take a lot of abuse.
Serve with lemon on the side.
This is one of those really quick meals that can be on the table
in 15 minutes if you have some leftover rice pilaf on hand. It goes
great with a side of salsa too.
The recipe is mostly from Zanzibar with a few changes to make it
lower in fat.
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mary
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response 154 of 494:
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Nov 9 13:44 UTC 1997 |
Ignore the "divided" after the 1/2 cup bread crumbs.
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omni
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response 155 of 494:
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Nov 9 18:53 UTC 1997 |
thanks, Mary
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omni
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response 156 of 494:
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Nov 17 05:40 UTC 1997 |
Dinner tonight was Chicken Fingers
1 chicken breast (skinless)
1-1 1/2 c Fryin' Magic
oil
Cut chicken into strips, moisten with water, put coating mix into a
plastic bag with chicken. Shake to make sure all pieces are coated.
Heat oil to 350 over a moderate flame. Cook chicken 5-7 mins or until
golden brown. Serves 2. Serve with mustard, bbq sauce, honey for dipping.
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mary
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response 157 of 494:
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Jan 2 13:55 UTC 1999 |
Potatoes au Gratin
Recipe from: Weight Watchers, "Simple Goodness"
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion
1 1/2 tablespoons flour
1/2 teaspoon dry mustard
5 ounces milk, 1/2%
1/4 cup broth
6 ounces reduced-fat cheese, grated
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream, non-fat
1 pound hash brown potatoes, thawed, Southern Style
1/8 teaspoon paprika
Preheat oven to 350 degrees. Coat a heavy medium-size saucepan with
vegetable spray and place over medium heat. Add the onion and saute 3 to
5 minutes or until tender and lightly golden. Stir in the flour, mustard
and salt. Saute, stirring constantly , for 1 minute. Remove from heat
and gradually stir in milk and broth until blended. Place saucepan over
very low heat. Slowly add the cheese, stirring constantly until melted
and incorporated. Remove from heat and stir in the sour cream and pepper.
Mix well. Stir in the raw potatoes. Spread the mixture in an 8' x 8"
sprayed casserole. Sprinkle with paprika. Cover and bake for 35 minutes.
Uncover and bake an additional 35 minutes. Allow to rest for 10
minutes before serving. Serves 4 generous portions.
Per serving: 262 calories, 7 grams fat (23.5%)
Note: I like Sargento Light Mexican cheese blend in this recipe.
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keesan
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response 158 of 494:
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Jan 3 20:26 UTC 1999 |
What on earth is non-fat sour 'cream' made of? Is vegetable spray lecithin?
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mary
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response 159 of 494:
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Jan 3 22:00 UTC 1999 |
Don't know but I like it a whole lot, especially on baked potatoes.
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keesan
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response 160 of 494:
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Jan 4 03:47 UTC 1999 |
I am curious, does it list ingredients on the container? The flavor from sour
cream comes from things other than the fat, just wonder what they used for
bulk. Buttermilk tastes pretty similar, same microorganisms ferment it.
Have you tried buttermilk on the potatoes?
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mary
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response 161 of 494:
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Jan 4 11:34 UTC 1999 |
Okay, here are the ingredients for fat free sour cream:
Grade A pasteurized cultured skim milk, milk, modified food starch,
nonfat milk solids, whey protein concentrate, propylene glycol mono-
ester, artificial color, kosher gelatin, sodium phosphate, natural
flavor, agar, xanthan gum, sodium citrate, locust bean gum, potassium
sorbate, vitamin A palmitate.
2 Tbsp. = 20 calories, 0 Fat, 3 Carb., 1 Protein.
Haven't tried buttermilk as a substitute. I'd think it would be
a bit too thin and have less flavor.
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keesan
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response 162 of 494:
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Jan 4 14:54 UTC 1999 |
The above is buttermilk (cultured skim milk with some powdered milk and extra
whey added, whey being a byproduct of cheesemaking) and a lot of thickeners
(food starch, gelatine, agar, xanthan gum, locust bean gum), potassium sorbate
as a preservative, and vitamin A and artificial color to make it look yellow.
Sodium phosphate may add acidity, along with sodium citrate (citric acid),
don't know why the propylene glycol, may affect the texture. The taste is
probably similar to buttermilk with a bit of citric acid added (more sour).
Commercial sour cream usually also has a lot of thickeners added, the natural
stuff is more liquid.
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