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* Exported from MasterCook *
Mock Risotto
Recipe By : EatingWell
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
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1 tablespoon extra-virgin olive oil
1 medium onion -- diced
1/4 teaspoon salt
2 cups instant brown rice
4 garlic cloves -- chopped
2 1/2 cups vegetable broth
or reduced-sodium chicken broth
1 pound asparagus -- trimmed and cut
into 1/4-inch pieces
1 red bell pepper -- finely diced
1 cup frozen peas -- thawed
4 ounces reduced-fat cream cheese -- (Neufchatel)
1/2 cup grated Asiago -- or Parmesan cheese,
plus more for passing, if desired
1/4 cup minced chives -- or scallion greens
1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and
salt and cook, stirring often, until soft and just beginning to brown, 4 to
6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30
seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a
simmer and cook for 5 minutes.
2. Remove cover and spread asparagus and bell pepper on top of the
simmering rice—do not stir into the rice mixture. Replace cover and
continue simmering, adjusting the heat if necessary, until the liquid is
almost absorbed and the asparagus is bright green but still crisp, about 5
minutes.
3. Add peas and cream cheese; stir until the mixture is creamy and the
cheese is incorporated. Return to a simmer and continue cooking until the
liquid has evaporated and the asparagus is tender, about 5 minutes more.
Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or
scallions) and additional grated cheese.
Yield : 4 servings, 1 1/2 cups each
Active Time: 40 minutes. Total Time: 40 minutes.
Ease of preparation: Easy
Source : EatingWell Online Newsletter.
Formatted by Chupa Babi in MC: 10.03.06
Risotto is hardly effortless fare, what with all that stirring over a hot
stove. But instant brown rice and creamy Neufchatel cheese can make a
nutty, rich, stand-in version that’s sure to be a family favorite.
Substitute any vegetables you wish for the asparagus and bell pepper. Make
it a Meal: Paired with a salad, this is a perfect vegetarian main course,
or serve as a side dish.
Contributed to the FareShare Gazette by Chupa; 25 October 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 501 Calories; 11g Fat (19.7% calories from
fat); 15g Protein; 87g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 1375mg
Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Muddy Roads
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package semisweet chocolate chips
1/2 cup butter -- or margarine
1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 eggs
1 1/2 cups chopped walnuts
3 cups miniature marshmallows
Melt together 3/4 cup chocolate chips and butter. Allow to cool.
Heat oven to 375F.
Sift together flour, sugar, baking powder and salt.
Mix chocolate mixture, flour mixture, vanilla, eggs, 1/2 cup walnuts, 1/2
cup chocolate chips and 1 cup marshmallows.
Spread in 2 - 5 x 8 loaf pans.
Bake for 15 minutes.
Sprinkle tops with remaining marshmallows, chocolate chips and walnuts.
Bake an additional 20 minutes. Marshmallows will be browned.
Cool completely before cutting each pan into 3 rows of 8 pieces.
Don's notes: I'm not really into deserts as such but still make this
periodically. It goes good after dinner with a strong cup of coffee.
The appearance of the top of this brownie type bar is similar to the muddy
roads of the midwest.
The original of this came out of a magazine in the 70's and was a brownie
recipe with topping. Adding nuts, marshmallows and chocolate chips to the
brownie part makes it more like candy.
The original recipe called for a 9-inch square pan which I've never had.
An 8-inch square pan doesn't work real good. Doubling the recipe fits a
10- x 15-inch pan.
Contributed to the FareShare Gazette by Don; 1 October 2006.
www.fareshare.net
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* Exported from MasterCook *
Mustard Greens - Indian
Recipe By : Flavours of India by Madhur Jaffrey
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces spinach -- very finely chopped
18 ounces mustard greens -- very finely chopped
[just their leaves with their stems]
5 tablespoons coarsely chopped garlic
4 fresh hot green chilies -- (4 to 6)
1 1/2 teaspoons salt -- (1 1/2 to 2)
5 tablespoons cornmeal flour -- about (5 to 6)
3 tablespoons ghee -- or vegetable oil
1 medium-large onion -- (4 ounces) finely chopped
1 piece fresh ginger -- (2 inches) peeled and
cut into thin long slivers
2 medium tomatoes -- finely chopped
A generous dollop of unsalted butter
1. Combine the spinach, mustard greens, garlic, chilies, salt and 800ml (1
1/2 pints) water in a large heavy-based saucepan. Set over high heat and
bring to the boil. Cover, turn the heat to low and simmer gently for 1 3/4
hours or until even the stems of the mustard green leaves have turned
buttery soft. With the heat still on, add 5 tablespoons of the cornmeal
flour, beating constantly with a whisk or traditional green masher as you
do so. Using the same whisk or masher, mash the greens until they are
fairly smooth (a little coarseness is desirable). The greens will thicken
with the addition of the cornmeal flour. If they remain somewhat watery,
add another tablespoon or so. Leave on very low heat.
2. Heat the ghee or oil in a separate pan or wok over medium-high heat.
When hot, put in the onion. Stir and fry until it turns golden-brown. Add
the ginger. Keep stirring and frying until the onion is medium-brown. Put
in the tomatoes. Stir and fry until the tomatoes have softened and browned
a little. Now pour this mixture over the greens and stir it in.
3. Empty the greens into a serving dish, top with a dollop of butter and
serve.
Serves 6
Preparation time less than 30 minutes. Cooking time 1 to 2 hours.
Source : Flavours of India by Madhur Jaffrey posted on BBC Food
Formatted by Chupa Babi in MC: 10.06.06
ChupaNote : use one-pound packages (16-ounces) each of baby spinach and
mustard greens (used only the smallest mustard greens as they are the most
tender). Use prepared roasted garlic, subbed jalapenos for the green
chilies and used olive oil instead of the ghee. Worked fine.
---> Horticultural note - many of the members of the mustard family are
very easy to grow in your garden. Even if you have trouble growing cabbage
or broccoli you can very likely grow some of the Chinese greens and a lot
of them have a flavour that would easily work in this dish. They can be
planted in the fall (even in the frigid north where I am) or in the early
spring as they are quite cold-tolerant. The flower buds of many of them can
be eaten, cooked or raw, just like broccoli. Even the green seed pods make
a nice crunchy snack or addition to a salad. Many of them seem to be less
attractive to the root maggots as well as the cabbage butterfly than
cabbage and broccoli. One word of warning, they will self-seed and I
usually find that when I plant a new variety one year I don't need to worry
about planting it again next year as there are usually enough volunteers,
even after tilling, to see me through so if you don't want this to happen
make sure you harvest before the seeds can drop. They are fairly easy to
weed out in the spring though; in fact, those early weedings make a lovely
salad. <G> There are a lot of varieties offered under the Asian vegetable
seed section in many seed catalogues (gai lan, tah tsai, bok choi etc.).
Hallie.
Contributed to the FareShare Gazette by Chupa; 28 October 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 112 Calories; 7g Fat (52.9% calories from
fat); 5g Protein; 10g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 628mg
Sodium. Exchanges: 2 Vegetable; 1 1/2 Fat.
* Exported from MasterCook *
Mustard-Greens Pesto
Recipe By : Delicious Living Magazine
Serving Size : Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 garlic cloves
1 cup walnuts
2 cups fresh mustard greens -- (packed)
washed and dried
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
Place garlic in a food processor and mince. Add walnuts and process until
finely ground. Add mustard greens, garlic powder and salt; process until a
thick paste forms. Slowly drizzle in olive oil and process until smooth.
Makes one cup.
Source : Delicious Living Magazine. Formatted by Chupa Babi in MC
According to Traditional Chinese Medicine, greens cleanse and restore liver
function; garlic boosts levels of detoxifying enzymes. Swirl a scoop of
this tasty pesto into plain broth, spread on crusty whole-grain bread, or
mix it with whole-wheat pasta.
ChupaNote : add 1 teaspoon (or more, MUCH more, to taste) of red pepper
flakes to garlic at the beginning. This recipe freezes nicely but add 1
teaspoon to 1 tablespoon fresh lemon juice to help greens keep color.
Contributed to the FareShare Gazette by Chupa; 29 October 2006.
www.fareshare.net
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