Recipes Included On This Page Ravioli with Collard Greens - Japanese Red Pasta Sauce Ala Art Rolled Mustard Greens with Sesame Dressing - Japanese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ravioli with Collard Greens - Japanese Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package wonton wrappers or dumpling wrappers 1 cup collard greens -- chopped small 1/2 cup kabocha -- diced small 1 tablespoon chopped garlic 1/4 cup onions -- chopped 1 tablespoon white miso paste 1 tablespoon soy sauce Miso Cream Sauce: 2 cups combination of carrots, onions and potatoes -- diced 1 tablespoon garlic -- chopped 1/4 cup soy milk 1 teaspoon Dijon mustard 2 tablespoons white miso 1/4 teaspoon dried basil -- or fresh basil Heat the skillet and add the garlic, onions, collard greens, and diced kabocha and stir-fry until tender. Add the white miso paste and soy sauce, mix well, and then turn off the heat. The filling is now ready! Fill a large pot two-thirds full with water and bring to a boil. Meanwhile, you will fill the ravioli. Place a small bowl of water near your working surface. Lay out one of the dumpling wrappers and place a heaping teaspoon of the filling in the center of the wrap. Moisten the edges of the wrapper by dipping your finger in the water and dabbing along all the edges of the dough. Lay a second wrapper on top and press the edges of the two wrappers together. Using your finger tips gently push out any air bubbles to seal the ravioli. Repeat with the rest of the filling and wrappers. When the pot of water has come to a boil, add several of the filled ravioli to it. The water must be a rolling boiling or the pasta may become 'gummy" during the cooking process. The thickness of the dumpling wrappers may vary so your cooking time is best judged by cutting one ravioli open. The cooking time should be approximately 5 minutes until the wrapper dough is cooked al dente. Source : Tastyandmeatless.com Formatted by Chupa Babi in MC: 10.25.06 This recipe uses pre-made dumpling wrappers as the dough for the ravioli to shorten the prep time for this recipe. You can find them in the Asian section of your grocery store. Use a non-stick skillet to reduce the fat content of this recipe because you do not need to stir-fry with oil. ChupaNote : Kabocha is Japanese pumpkin. It has a really hard outer shell, so be careful cutting it. Miso Cream Sauce: 2 cups combination of carrots, onions and potatoes, diced 1 tablespoon garlic, chopped 1/4 cup soy milk 1 teaspoon Dijon mustard 2 tablespoons white miso 1/4 teaspoon dried or fresh basil This miso cream sauce actually has no dairy in it. Instead, it uses a mixture of pureed vegetables to get its creamy, thick consistency without needing the butter and cream that would have added lots of fat and cholesterol. Boil the diced veggie combination of carrots, onions and potato till fork tender, approximately 30 minutes. Drain most of the liquid leaving about 1/4 cup of the cooking liquid. Puree the cooked vegetables using a hand blender or food processor. This veggie puree can be done ahead of time. Heat a sauce pan on medium heat. Add the garlic and the veggie puree and mix. Add the soy milk slowly, keeping the sauce thick. Add the miso, mustard, and the basil, and then turn off the heat. If you heat this sauce too much, it will separate. Pour the sauce over the ravioli and enjoy! Contributed to the FareShare Gazette by Chupa; 17 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Pasta Sauce Ala Art Recipe By : Art Guyer Serving Size : 28 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons canola oil 3 pounds sausage links -- mild and hot turkey sausage 3 large sweet onions -- chopped 1 medium bell pepper -- chopped 12 large garlic cloves -- crushed [or equivalent garlic product] 1 cup beef broth 2 cups red wine 4 large cans crushed tomatoes -- including juice 2 cans tomato sauce -- (medium cans) 2 small cans tomato paste 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons dried parsley 2 teaspoons salt 1 teaspoon black pepper 1 tablespoon sugar 1/4 cup olive oil The amounts in this recipe are representational since I rarely measure anything when I am cooking like this. Heat a large, at least 8 quart, sauce pan on medium heat; add canola oil and bring to temperature. Add sausage and cook slowly until brown and fully cooked. Remove the sausage and most of liquid from the pan, return to temperature and add onions, bell peppers and garlic. Cook until the onions and peppers are tender. Meanwhile, slice sausage links into bite-sized pieces and reserve. Add broth and wine to pan and scrape the bottom to get any browned bits on meat or vegetables loose. Add canned tomatoes, sauce, paste and sausage to the pan. Stir to mix well. Reduce heat to simmer and let cook for about two hours, stirring frequently. If at any time during the cooking process the pasta sauce cooks down too much, add additional broth, wine and/or canned tomato sauce. After cooking for about two hours, add the seasonings (not the olive oil). Place the dried herbs in the palm of your hands and rub them together over the pot, further crushing them. The salt, pepper and sugar should be to taste. Cook slowly for another hour or so, stirring frequently. Taste the sauce and adjust the seasoning. More herbs, salt and pepper may be necessary. Add the olive oil to increase the richness of the sauce, cook for an additional 30 minutes. Again, taste for seasoning. Keep hot until time to serve. Description : "A simple, slow-cooked tasty sauce for any pasta dish." S(Formatted in MC By): "Art Guyer" Yield : "7 quarts" NOTES : This recipe made enough for about 6 meals, with 4 of us eating it at each meal. We ate it the first night I made it and then rewarmed it the second night. We then froze the remainder to enjoy a couple times later in the month. Contributed to the FareShare Gazette by Art; 11 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 23g Fat (78.3% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 726mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Rolled Mustard Greens with Sesame Dressing - Japanese Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white sesame seeds 2 tablespoons soy sauce 2 tablespoons sake 1 tablespoon mirin about 2 tablespoons unseasoned Dashi or water 1 pound mustard greens Toast the sesame seeds in a dry skillet over low heat, stirring, just until they begin to pop and five off a wonderful aroma. Grind them into a paste in a suribachi or food processor. Mix in the soy sauce, sake, and mirin. Thin with enough dashi or water to create a thick dressing. Carefully wash the mustard greens. Steam them in a large pot for 5 to 8 minutes, until just tender. Drain and cool. Spread about half the greens in a strip across a bamboo rolling mat, about 2 inches from the bottom. Fold the bottom of the mat over the greens and roll away from you, pressing firmly. When you come to the end of the roll, twist it over the sink to squeeze out all liquid. Press the roll back into shape, and unroll it. Cut the rolled greens into 1-inch pieces, and transfer them to a mixing bowl. Repeat with the remaining greens. Toss the rolled greens with the sesame dressing. Serve at room temperature. Source : amarcord.com Formatted by Chupa Babi in MC: 10.25.06 This is one of my favorite ways to prepare mustard greens. For a tea, serve them in a black lacquer box with gleaming black beans and steamed carrots cut in plum blossom shapes. Try the sauce in summer with tender green beans or tiny cherry tomatoes. Contributed to the FareShare Gazette by Chupa; 16 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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