Recipes Included On This Page Moroccan Sweet Potato Stew (Kosher) Mushroom Asparagus Strata Mushroom Mashed Potatoes (Kosher) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Moroccan Sweet Potato Stew (Kosher) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion, chopped into 1/2 inch dice 3 cloves garlic, minced 1 1/2 teaspoons turmeric 1 teaspoon cinnamon 3/4 teaspoon curry powder 3/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg 1/4 teaspoon crushed red pepper flakes 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 3 sweet potatoes (3 1/2 pounds), peeled and -- (3 to 4) chopped into 1 inch cubes 1 large red bell pepper, seeded and chopped into 1 inch pieces 1 eggplant, peeled and chopped into 1 inch cubes 3/4 cup vegetable broth or chicken broth 2 cups canned chick peas, also known as garbanzo beans, drained 1 (28 ounce) can diced tomatoes, undrained chopped fresh cilantro leaves for garnish Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching. Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving. Makes 10 to 12 servings Contributed to the FareShare Gazette by Art Guyer 18 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3 Calories; trace Fat (25.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. * Exported from MasterCook * Mushroom Asparagus Strata Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread -- cut into 1/2" slices 2 tablespoons olive oil 1 medium onion -- diced 1 tablespoon minced garlic salt and pepper 2 pounds asparagus -- ends snapped off where they naturally break 1 pound mushrooms -- cremini, portabella or button 4 tablespoons butter -- at room temperature 3 cups cheddar cheese -- grated 3 cups mozzarella cheese -- grated 16 eggs 4 cups half and half Preheat oven to 300 degrees F. Put bread on a baking sheet and put into oven for two hours (bread should be thoroughly dried out, the drier the better). Butter the bottom and sides of a 9" x 13" baking dish. While drying the bread, make the mushroom asparagus mixture. In a saute pan at medium heat, add the olive oil. Add the onions and cook until soft. Add the garlic and cook for another minute. Add the asparagus and cook until it turns bright green. Add the mushrooms and cook until they soften (about three minutes). Butter the tops of half of the dried bread and arrange on the bottom of a baking dish. Cover with half of the mushroom asparagus mixture and then cover with half of the grated cheese. Butter the top of the rest of the bread and arrange on top of the first layer. Cover with the remaining asparagus mixture and then the cheese. Mix the eggs and the half and half thoroughly and pour evenly over the assembled casserole. Cover well with cling wrap then top the casserole with weights. (Two one-gallon containers of milk work well for this.) Refrigerate overnight. Remove the strata from the refrigerator and let rest for 20 minutes. Preheat the oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes. Remove and let the strata sit for 15 minutes before cutting and serving. NOTES : This elegant dish is perfect for your holiday breakfast. This recipe gets done the day before and all you have to do in the morning is bake and serve. You are free to enjoy your guests and relax and accept the complements that are sure to follow. If you want, add a cup of a good thick ham, diced to the asparagus mushroom mixture. Once you have this recipe down, you can experiment using other vegetables. Contributed to the FareShare Gazette by Jennie 21 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 474 Calories; 38g Fat (71.2% calories from fat); 25g Protein; 10g Carbohydrate; 1g Dietary Fiber; 345mg Cholesterol; 442mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 6 Fat. * Exported from MasterCook * Mushroom Mashed Potatoes (Kosher) Recipe By : From "Kosher by Design Entertains" by Susie Fishbein Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Yukon Gold or russet potatoes -- peeled and cut into 1-inch chunks Sea salt to taste 3 tablespoons vegetable oil 5 shallots -- peeled, thinly sliced 1 small onion -- peeled, chopped 1 package shiitake mushrooms -- (3.5 ounces) cleaned, stems removed, cut into 1/2 inch dice 1 package cremini mushrooms -- (3.5 ounces) cleaned, cut into 1/2-inch dice 4 tablespoons margarine Black pepper to taste Place the potatoes in a large pot. Cover them with water. Sprinkle in about 2 teaspoons salt. Bring the water to a boil. Cook for 30 to 35 minutes, until the potatoes are fork-tender. Meanwhile, in a medium skillet heat the oil over medium heat. Add the shallots, onion and shiitake and cremini mushrooms. Turn the heat to medium-low and sauté for 25 to 30 minutes, stirring with a wooden spoon every few minutes to make sure the shallots are not sticking to the pan. The mushrooms will be nicely browned. When the potatoes are soft, drain them. Mash them with a hand masher, potato ricer or electric mixer until they are fluffy and smooth. Immediately add the margarine so it melts into the potatoes. Season with salt and black pepper to taste. Add the mushroom-shallot mixture with the oil it was cooked in. Serve warm. Serves: 6 Preparation time: 15 minutes Total time: 1 hour NOTES : These mashed potatoes can be prepared 2 hours ahead. Cover and keep them at room temperature. Rewarm over low heat, stirring frequently. Source: "Detroit Free Press, April 19, 2005" S(MC Format by Chupa Babi): "041905" Contributed to the FareShare Gazette by Chupa 22 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 14g Fat (88.8% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 3 Fat.

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