Recipes Included On This Page White Bean and Tomato Soup Wine Poached Trout Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * White Bean and Tomato Soup Recipe By : Sue Prescott Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 1 cup chopped onion 1 1/2 teaspoons olive oil -- or vegetable oil 6 garlic cloves -- minced 2 cup dry great northern beans -- picked over and rinsed 2 cup baking potato -- peeled and diced 6 cup broth -- chicken or vegetable 2 teaspoons fresh thyme -- chopped or 1/2 teaspoon dried 2 bay leaves 1/2 teaspoon red pepper flakes -- or to taste 14 1/2 ounces canned diced tomatoes -- drained 1/4 cup fresh basil -- chopped or 1 tablespoon dried 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 cup grated parmesan cheese Quick-soak Beans: Put 3 quarts water in a pot and bring to a boil. When boiling, add 1 1/2 tablespoons salt and beans (already picked over and rinsed). Let beans boil 2 minutes, covered, then remove from heat and let sit 1 to 1 1/2 hours. Drain. (Can also dissolve salt in water, add beans and let soak overnight.) Spray 6-quart pressure cooker with cooking spray. Sauté onion in oil over medium heat 2 minutes. Add garlic and sauté 1 minute. Add beans, thyme, broth, bay leaves and pepper flakes. Lock the lid in place and bring to pressure over high heat. Immediately lower the heat to the minimum that will maintain pressure and cook 16 minutes. Immediately release pressure. Add potatoes, bring to pressure and cook 6 minutes. Immediately release pressure. Stir and test a bean 5 times, they should all be cooked; if not replace lid, return to pressure and cook another 5 minutes. If you don't want to bother soaking the beans, use this procedure: Add beans, potato, thyme, broth and bay leaves. Lock the lid in place and bring to pressure over high heat. Immediately lower the heat to the minimum that will maintain pressure and cook 35 minutes. Remove from heat, let sit for 10 minutes the release any remaining pressure by placing pressure cooker under cold running water. Remove lid. Check the beans. If not fully cooked, replace lid and cook, at pressure, 5 more minutes. When beans are done, discard bay leaves. Partially mash bean mixture. Stir in tomato, basil, lemon juice, salt and pepper flakes. Cook, uncovered, over medium heat for 5 minutes or until heated through, stirring frequently. Serve in bowls with parmesan. NOTES: The ingredients are based on a MissVickies.com recipe and the procedure is based on recipes in Cooking Under Pressure by Lorna Sass and Cook's Illustrated. The beans MUST be fully cooked before adding the tomatoes. If you don't have a pressure cooker, soak the beans, then simmer with the sautéed onions and garlic, potato, thyme and bay leaves in the broth until soft, about 1 1/2 hours; proceed with the recipe. Cooking Method: Pressure Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 11 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 2g Fat (19.9% calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 389mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Wine Poached Trout Recipe By : Northern Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 rainbow trout -- (3 ounces each) 1/4 teaspoon dill seeds 1/4 teaspoon rosemary 1/2 teaspoon seasoning salt 1/2 cup dry white wine Lettuce or Romaine Mayonnaise Clean trout; remove heat, tail and fins. Add seasonings to the wine and poach the trout for 15 to 20 minutes or until done. Allow fish to cool in the poaching liquid. Remove the skin and lift the meat from the bones in one solid piece. Serve the trout on crisp lettuce, with mayonnaise. Serves 4. From Northern Cookbook, edited by Elanor A. Ellis; 1977. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 3g Fat (27.3% calories from fat); 17g Protein; trace Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Fat.

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