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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Salad Recipes and Vegetables
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A Mediterranean Delight
A colorful and original variation on traditional pasta, this dish combines cannellini beans and fresh vegetables with orzo pasta. Orzo is a rice-shaped pasta, which cooks nicely with other ingredients and is often used in Greek dishes. The variety of vegetables, herbs and beans supply phytochemicals that interact, protecting you against cancer and other chronic disease. This dish goes well with any meal and is fit to serve to an emperor. In a large pot, bring the water and/or broth to a boil and add the rosemary. Boil for 1 minute, and then remove the rosemary with a slotted spoon. Add the orzo, cook for 10-12 minutes or until tender but firm and drain well. If desired, remove the rosemary leaves from the stem and mix them with the pasta. Meanwhile, in a large skillet, heat the oil. Sauté the onion and garlic for 5 minutes, stirring often. Add the bell peppers. Sauté for 3 more minutes. Add the spinach and sauté until it is wilted, about 1 minute. Add the beans and stir until the beans are hot. Stir in the orzo and season it to taste with salt and pepper. Sprinkle with the feta cheese, garnish with thyme and serve. Options: Add cooked chicken or shrimp to make this dish a one-pot meal. Try a variety of different veggies such as carrots, zucchini, peas, mushrooms, squash, asparagus, tomatoes, olives and a splash of lemon juice. Makes 4 servings, 1 cup per serving. Per serving: 237 calories, 5 g total fat (1 g. saturated fat), 39 g. carbohydrates, 9 g. protein, 6 g. dietary fiber, 240 mg. sodium. The American Institute for Cancer Research 1759 R Street NW, Washington, DC, 20009 1-800-843-8114 (202-328-7744 in D.C.) aicrweb@aicr.org Copyright © 2006 AICR |
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4 Cups (8 dl) water or fat-free, reduced-sodium
chicken or vegetable broth 1 sprig fresh rosemary 1/2 Cup (1 dl) orzo pasta 1 Tbsp extra virgin olive oil 1 medium onion, chopped 3 cloves garlic, minced 1/2 medium yellow bell pepper, chopped 1/2 medium red bell pepper, chopped 2 Cups (4 dl) baby spinach 1 can (15 oz.) cannellini beans, rinsed and drained Salt and freshly ground pepper, to taste 1/4 Cup (½ dl) rumbled reduced fat feta cheese 1 Tbsp packed fresh thyme leaves |
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If you are preparing a barbecue and would like some food ready to serve when the barbecue is ready, this potato recipe will fit in nicely.
Place the potatoes, celeriac and leek in a large saucepan and add enough water to just cover the vegetables. Bring to a boil, cover with a lid, reduce heat and simmer for 10 minutes. Add the sprigs of parsley and continue simmering for another 5 minutes. Drain the vegetables, retaining a little of the Remove the sprigs of parsley. Place the saucepan back on the heat and let the remaining liquid steam away. Add the butter and mash the vegetables until quite smooth. Add 1-2 tablespoons of fresh parsley. Add enough milk and vegetables stock to make soft, light mashed potatoes. Season with salt and pepper, garnish with a little more fresh parsley and serve. |
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(Serves 4-6)
1 kg floury potatoes, peeled and cubed |
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You can buy the macaroons crushed or just break them into bits by putting them in a plastic bag and crushing them with a rolling pin. The stewed rhubarb is easy to make and can be refrigerated for several days. Use either transparent dessert dishes or small bowls and layer the macaroons, then stewed rhubarb, followed by whipped cream; repeat once more. Garnish with a dollop of whipped cream and a little cinnamon or crushed macaroons. Serve immediately. |
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(Serves 6)
4 Cups (8 dl) crushed macaroons |
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This is a delicious combination of fruit and oatmeal, butter and brown sugar.
Hot, sweet and crunchy this is usually finished before the oven cools. The sugar can be reduced to 2/3 Cup (1-1/3 dl) if you like less sweetness.
Preheat oven to 350° F (180 ° C). In a large saucepan, mix and bring the sugar, cornstarch, water and vanilla to a boil, stirring constantly. Cook until creamy. Put the rhubarb into a greased pan and pour the liquid over it. Mix the flour, oatmeal, brown sugar, cinnamon and melted butter; sprinkle evenly over rhubarb. Bake for 1 hour at 350° F (180 ° C). |
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1 Cup (2 dl) granulated sugar
3 Tbsp cornstarch 1 Cup (2 dl) water 1 tsp vanilla 4 Cups (8 dl) rhubarb (1/2 inch pieces) 1 Cup (2 dl) all-purpose flour 3/4 Cup (1-½ dl) oatmeal 1 Cup (2 dl) brown sugar 1tsp cinnamon ½ Cup (1 dl) melted butter |
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This cake does not have a strong rhubarb taste and it is one of those recipes where you “bung” everything into the mixer and let it go.
Preheat oven at 350° F (180° C) Pour boiling water on rhubarb in large mixing bowl. Grease and flour 13x9x2-inch ( 32x22x5 cm) cake form/pan. Beat rhubarb and remaining ingredients on low speed for1 minute and then beat at medium speed for 2 minutes. Pour batter into cake pan. Optional: Mix ½ Cup (1 dl) of brown sugar mixed with ½ Cup (1 dl) of grated coconut. Sprinkle over the top of the cake and bake. Bake at 350° F (180° C) 45 to 50 minutes; cool and serve Note. You can mix ½ tsp baking powder into the cut rhubarb and then pour the water over the rhubarb, in which case decrease the baking soda above to 1 tsp baking powder when mixing with the other ingredients. |
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(Serves 8)
1/3 Cup (2/3 dl) boiling water |
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Mix all ingredients, set aside to let flavors blend for 30 minutes or more before serving. |
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Serves 4 2 medium red beets, grated (ca. 2 Cups (4 dl) |
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Mix the blanched broccoli, bacon (reserve a little for garnishing), pine nuts, red onion and raisins. Mix the mayonnaise, sugar and red wine vinegar until smooth, and pour over the salad. Mix through and set aside for 5-10 minutes to let the flavors blend. Garnish with a little fried bacon and serve. |
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(Serves 4-6) 2 broccoli heads
Marinade |
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This salad can be made up ahead and served either at room temperature or warm. The beans are best when still a bit firm. Good with meat or fish. Thaw the beans if you are using frozen, or trim and cut fresh beans in half. Blanche for 2-3 minutes and shock in cold water. Drain. In a heavy skillet, sauté the onions in the butter. Add the beans, minced garlic and chopped almonds and stir-fry a couple of minutes. Add the lemon rind and juice, season with salt and freshly ground black pepper and serve. |
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(Serves 4)
1 l green beans (fresh or frozen) |
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The small, new potatoes are best, but other small potatoes can be used just as well. The new potatoes do not have to be peeled which cuts down on the cooking time.
Boil the potatoes in their jackets for 15-20 minutes. Rinse with cold water and peel. Cut the potatoes in halves or quarters if they are too big. Make the pesto by putting the parsley, basil, garlic, and walnuts in a food processor and chop roughly. Add the olive oil a little at a time and chop but do not let it become a puree. Season with lemon juice, salt and pepper. Place the potatoes in a wok, pour the pesto over the potatoes, stir through while reheating the potatoes. Server immediately. |
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| (Serves 4)
600 g (ca. 1-¼ lbs) small potatoes |
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This seemed like a rather unusual combination of ingredients, but we must admit that it tastes quite good or we wouldn’t recommend it. Very vegetarian and very nourishing.
Try it, you just might like it. Peel the celeriac and grate it. Peel and chop the onion. Beat the eggs and flour until smooth. Combine all ingredients in a large bowl and pour into a buttered casserole dish ca. 2-½ x 8 x 8 inches (5 x 20 x 20 cm). Bake in the middle of the oven. Cover with baking paper during the last 10 minutes if necessary. Serve with green beans or fresh tomato salad and coarse bread or ciabata. We served our cheese bake with steak and potatoes. |
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(Serves 4)
15 oz (450 g) cottage cheese |
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Preheat the oven to 350° F (180° C)
Gently squeeze the tomatoes or use a spoon to remove the seeds. In a blender or food processor, add the slice of bread and blend or chop on low until you have breadcrumbs. In a small bowl, combine the breadcrumbs, feta cheese, garlic, oil, oregano, basil, thyme and salt and pepper, to taste.
Spoon the crumb mixture into each halved tomato and place them in a casserole dish. Bake the tomatoes uncovered for 30-40 minutes, until the tomatoes are soft, but not mushy (test them with a knife for tenderness), and the topping is golden brown. Makes 4 servings. Each serving is half of a tomato. Per serving: 79 calories, 3 g total fat (1 g saturated fat), 7 g carbohydrates, 3 g protein, 2 g dietary fiber, 146 mg sodium. © 2005 All Rights Reserved http://www.aicr.org/ American Institute for Cancer Research |
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2 large ripe tomatoes, halved
1 slice whole-wheat bread, crusts removed 4 Tbsp. reduced-fat feta cheese 1 garlic clove, finely minced 2 tsp. olive oil 1 tsp. dried oregano 1/2 tsp. dried basil 1/2 tsp. dried thyme Salt and freshly ground black pepper, to taste |
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The feta cheese gives the broccoli a tangier flavor and goes well with pasta or boiled potatoes.
Break up the broccoli into small florets and steam or boil them in a little salted water until cooked (should be quite soft but not mushy). Drain, but reserve the liquid. Puree the broccoli and feta cheese, adding a little of the liquid from the broccoli as needed. The broccoli puree should be a soft, creamy consistency. Season with salt and pepper and add the curry powder, cumin and fresh parsley. Serve with pasta or new potatoes and meatballs or meatloaf. |
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(Serves 4)
1 bunch (ca. 400 g / 13 oz) fresh broccoli |
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This is a traditional version
of the Swiss potato cake. This cake is baked in the
oven to reduce the oil and butter, yet retain a
crispness.
Preheat oven to 450° F (225° C). Set oven rack on the lowest level. In a medium-sized saucepan cover the potatoes with cold water, cover with a lid and bring to a boil. Drain the potatoes, pour cold water over them and drain again. Let the potatoes cool. When cool, grate the potatoes or use a food processor. Mix the grated potatoes with the scallions, salt and pepper and toss with a fork. Use a pie plate or cast-iron skillet and coat these with a little nonstick cooking spray, then brush half the oil evenly over the surface. Spread half of the potato mixture evenly over the bottom of the pan, sprinkle with ham and cheese, spread the remaining potato mixture over this and press gently to even out the potatoes. Brush the remaining oil over the surface of the grated potatoes and bake for 30 minutes or until the underside is golden and the potatoes are tender. Carefully loosen the edges with a thin metal spatula or knife. Shake the pie plate or cast-iron skillet to let the potatoes slide freely. Place a large serving platter over the skillet, grasp the platter and the pie plate with pot holders and carefully turn over. Cut into wedges and serve. |
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(Serves 6)
2 lbs potatoes, peeled and quartered
¼ Cup (½ dl) chopped scallions
½ tsp salt
¼ tsp freshly ground black pepper
2 Tbsp olive oil
2/3 Cup (1-1/3 dl) smoked ham (ca. 3 oz / 90 g)
½ Cup (1 dl) grated sharp cheddar cheese
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