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Apricot-Ginger Asparagus
Source: TOH Email
Our Test Kitchen home economists blend apricot preserves and a few
simple
seasonings to dress up tender asparagus spears. This succulent side dish goes great with any entree.
1/2 pound fresh asparagus, trimmed
1/4 cup apricot preserves
1 tablespoon
red wine vinegar or cider vinegar
1/8 teaspoon ground cinnamon
Pinch ground ginger or 1/8 teaspoon minced fresh gingerroot
In a large skillet, bring 1 in. of water to a boil; place asparagus in
a
steamer basket over water. Cover and steam for 5 minutes or until
crisp-tender; drain and keep warm.
In a small skillet over medium heat, bring the preserves, vinegar,
cinnamon
and ginger to a boil. Reduce heat; simmer, uncovered, for 2-4
minutes or until glaze begins to thicken. Pour over asparagus.
Yield: 2
servings.
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Oven-Baked
Zucchini Fries
makes approximately 8 servings
Ingredients 3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg
Method:
Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut
each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake
gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to
coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake
to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat
with remaining zucchini.
Bake for 12 to 13 min. or until golden brown,
turning the baking tray 180 degrees after 7 min to facilitate even baking.
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Belgian Endive Au Gratin
Endives wrapped in ham and baked in a cheese
sauce with sauteed peppers.
40 min | 10 min prep
SERVES 4
Preheat the oven to 350°F Heat the oil in a
frying pan, add the endives and fry
gently until lightly browned on all side. Remove
them from the pan with a
slotted spoon and set aside.
Reheat the oil in the frying pan, add the peppers and sauté
gently until
they begin to soften. Remove from the pan with a slotted
spoon and
set aside.
Add the flour to the remaining oil in the pan and cook until
lightly browned,
stirring constantly.
Add the milk a little at a time, mixing well between each
addition and blend
until the mixture is smooth.
Remove the pan from the heat, add the cheeses, salt and
pepper and stir
until well blended.
Stir in the sautéed peppers. Set aside.
Wrap each endive in a piece of ham and place in a shallow
ovenproof
dish side by side.
Cover with cheese and pepper sauce and bake for about 20
minutes or
until sauce is bubbly and brown. Serve hot garnished with
freshly
chopped parsley.
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Collard Greens with Onions & Bacon Source:
VJJE Weekly ================================== 1/2 pound sliced bacon, cut crosswise into fourths 3 medium red onions, chopped coarse (about 3 cups) 1 1/4 cups chicken broth 1/4 cup cider vinegar 2 tablespoons
firmly packed dark brown sugar, or to taste 1/2
teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems
and ribs discarded and leaves and thin stems washed well,
drained, and chopped coarse
In a deep heavy kettle cook bacon in 2 batches over moderate heat until
crisp and transfer to paper towels to drain. Pour off all but about
3 tablespoons drippings and in drippings remaining in kettle cook
onions, stirring occasionally, until browned slightly and softened. Transfer
onions with a slotted spoon to a bowl.
To kettle add broth, vinegar, brown sugar, red pepper flakes, and about
half of bacon, stirring until sugar is dissolved. Add about half
of collards, tossing until wilted slightly, and add remaining collards,
tossing until combined. Simmer collards, covered, 30 minutes. Stir
in onions and simmer, covered, 30 minutes more, or until collards
are very tender.
Serve collards topped with
remaining bacon.
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Deep-Fried Potato Croquettes
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook."
Labor intensive, somewhat messy and time-consuming to make,
but people rave
about these. Golden brown and crunchy on the outside, then
mashed potato heaven
inside. I've done what Ruth recommends: make the croquettes
the day before, and
just do the deep frying at dinner time.
2½ hours | 2 hours prep
SERVES 4 -5 , 24 croquettes
-
1 tablespoon salt, plus additional to taste
-
-
-
-
-
-
1 pinch of freshly grated nutmeg
-
-
-
Place potatoes in a large saucepan and add enough
cold water to cover
the potatoes by at least 1-1/2 inches. Add 1
tablespoon salt. Bring to boil, cover
partially, and cook over medium heat until tender,
about 20 minutes. Drain the
potatoes and return them to the saucepan. Dry
the potatoes by shaking the pan over
low heat for a few seconds until all visible
moisture is gone.
Press the potatoes through a food mill or potato ricer into
a mixing bowl. Add the
butter, egg yolks, and 1 tablespoon of flour. Mix well with
a wooden spoon. Season
generously with salt, white pepper and nutmeg. The mixture
must be fairly dry or the
croquettes will burst during frying.
Spread the potato mixture evenly on a nonstick baking sheet
and shape into a
10 x 5-inch rectangle that is no more than 1 inch high.
Cover with plastic wrap
and refrigerate until the mixture is quite firm, at
least 1 hour.
Prepare three bowls: In one, beat the egg whites until they
are well mixed.
Place the remaining 1 cup flour in the another bowl, and
the bread crumbs in
the third. Arrange in order: flour, egg whites, bread
crumbs.
Cut the potato mixture into small rectangles approximately
1 inch wide and 2 inches
long. Use fingers and hands to shape them into cylinders.
Dip each croquette, one at a
time, first into the flour, shaking off the excess, then
into the egg whites, and finally into
the bread crumbs. Arranged the shaped and dipped croquettes
on another baking
sheet. At this point the croquettes can be refrigerated,
covered, for several hours
or overnight. In fact, they will be better if allowed to
rest int he refrigerator until
the following day. (They can also be wrapped in plastic
and frozen for up to 2
months.).
Heat the oil in a deep fryer to 380°F Add the croquettes
in batches and fry
until golden brown on all sides, 3 to 4 minutes. Drain on
paper towels and
serve. The finished croquettes can be kept warm in a preheated
300°F oven
for up to 20 minutes, but it is best to serve them
as soon as possible.
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Dilled Cabbage With Ham
From Diana Rattray,
An easy cabbage recipe with dill and ham.
INGREDIENTS:
2 small to medium cabbages
salt
8 ounces smoked ham, diced
1 bunch fresh dill, chopped, about 1 cup
ground black pepper
PREPARATION:
Cut cabbage in wedges.
Put in a large kettle; cover with water and add 2
teaspoons salt. Cover and cook until
tender. Drain well. Shred the cabbage
and blend with ham. Add the dill. Taste and add salt
and pepper to taste.
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DELUXE GREEN BEANS
Source: Pepper @ Recipes from friends
Number
of Servings: 6
Ingredients:
1/3 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
Dash of pepper
1 cup sour cream
1 package (20 ounces) frozen cut green beans, cooked and drained
1/2 cup (2 ounces) shredded Wisconsin Cheddar cheese
Cooking Directions:
Sauté onion in butter until tender.
Stir in flour, salt and pepper
and cook until thickened.
Gently fold in sour cream and heat
thoroughly, do not
boil. Fold beans into Sour Cream mixture.
Transfer
to serving dish, sprinkle with cheese and serve.
Recipe
© 2006
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Hearty Oven Fries
Servings: 6
1 1/2 pounds unpeeled baking potatoes (about
3 extra large)
1 egg white, lightly beaten, or 2 tablespoons
fat-free egg
substitute
Nonstick cooking spray
Coating:
2 teaspoons ground paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Combine the coating
ingredients in a small dish, and stir to mix
well.
Set aside.
2. Scrub the potatoes, dry well, and cut
into 1/2-inch-thick strips.
Place the potatoes in a
large bowl. Pour the egg white or egg
substitute over
the potatoes, and toss to coat evenly. Sprinkle the
coating over the potatoes, and toss again to coat.
3. Coat a large baking sheet with nonstick cooking spay, and arrange
the potatoes in a single layer on the sheet, making sure that the
potato strips are not touching one another. Spray the tops lightly
with cooking spray, and bake at 400 F for 25 to 30 minutes, or until
nicely browned and tender. Serve hot.
(per serving)
Calories: 129 Fiber: 2.7 g
Chol: 0 mg Protein: 3.3 g
Fat: 0.3 g Sodium: 98 mg
Weight Watcher 123 points per serving : 5
(http://www.geocities.com/NapaValley/9937/)
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Japanese Soba Noodle Salad
Preparation time: 10 min Servings: 6
Cooking time: 5 min
Ingredients:
1 tsp garlic, pressed
2 tbsp yellow or white miso paste
1 lb soba noodles
1 tbsp mirin wine
2 tsp sesame seeds
3 tbsp lemon juice
1 tsp ginger, grated
3 scallions, minced
2 tbsp parsley, chopped
Cooking
Directions:
Cook soba noodles in a large pan of boiling water about 5 minutes. Drain
and rinse with cold water. Combine noodles, scallions and parsley in a
bowl. Combine next
4 ingredients in a separate bowl. Then mix in miso,
working out the lumps with the back
of a spoon. Thin if necessary with a
little water, drop by drop. Combine with noodle mixture
and chill. Garnish
with sesame seeds.
Nutritionist Recommended
For:
Low Fat
Low Cholesterol
Nutrition Facts
Calories 280
% Calories From Fat 4.2%
Total Fat 1.3g
Saturated Fats 0.2g
Mono-unsaturated Fats
0.4g
Poly-unsaturated Fats 0.6g
Cholesterol 0mg
Sodium 810mg
Total Carbohydrates 60g
Dietary Fiber 0.7g
Sugar 0.7g
Protein 12g
More Information
Vitamins
Thiamin B1 0.39 mg Vitamin K 38 mcg Vitamin A 190 IU Vitamin E 0.066 mg
Pantothenic Acid 0.77 mg Vitamin B6 0.21 mg Riboflavin B2 0.12 mg Choline
5.5 mg Vitamin
D 0 IU Vitamin B12 0.0046 mcg Vitamin C 6.7 mg Niacin B3
2.6 mg Minerals
Sodium 810 mg Zinc 1.6 mg Copper 0.22 mg Calcium 40 mg Iron 2.5 mg
Manganese 1.1 mg Magnesium
81 mg Phosphorus 210 mg Fluoride 0 mcg
Potassium 250 mg Selenium 0.57 mcg
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Lemon Ricotta Potatoes
adapted from Everyday Food
1 1/2 pounds small red potatoes
1 tablespoon olive oil
Coarse salt and fresh ground pepper
1/2 cup ricotta cheese
2 tablespoons grated parmesan cheese
Zest from 1/2 lemon
Salt and pepper
Olive oil for drizzling
1. Preheat oven to 450. Place the potatoes
on a 3 foot long piece of foil and
drizzle with olive oil, coarse salt and ground pepper. Bring edges of foil
together
to make a sealed packet, place on baking pan and bake for 40 minutes.
2. Meanwhile, combine both cheeses, lemon zest and salt to taste. When potatoes
are done, cool just until you can handle them, then cut a small X on each one
and squeeze open.
3. Place a spoonful of the ricotta mixture on each potato, grind some pepper
on
top and drizzle a little more olive oil on top. Serve immediately.
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Marinated
Cucumbers, Onions, and Tomatoes Ingredients:
3 medium cucumbers, peeled and sliced 1/4 inch
thick
1 medium onion, sliced and separated into rings
3 medium tomatoes,
cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons
salt
1 teaspoon fresh
coarse ground black pepper
1/4 cup oil
1 teaspoon chopped
fresh mint (optional)
Directions:
1. Combine all
ingredients in a large bowl.
2. Toss well
to mix.
3. Refrigerate
at least 2 hours before serving.
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