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Registered User
Join Date: Jun 2004
Location: Vancouver, BC, Canada
Posts: 75
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Some recipes to try (vegan/vegetarian included!!)
I'm going to start posting a bunch of recipes...I was going to start last week but I've been flat on my back with pneumonia..yuck! Anyways here's a start
DISCLAIMER: These recipes are IC safe for ME, but everyone tolerates different foods! Some ingredients in these recipes may bother your bladder, only you know what is right for you. I can handle fresh deli parmesan and mozzarella, some people can't. Please be careful when trying new foods!
Asparagus with Parmesan:
Betty Crocker's Italian Cookbook
1 1/2 pounds asparagus
1 TBS olive oil
1 TBS butter
1 clove garlic
1/2 tsp salt
1/4 cup freshly grated parmesan cheese
1. Break off tough bottom ends of asparagus. Heat 1 inch salted water to boiling (1/2 ts to 1 cup water) to boiling in 3 quart sauce-pan. Add asparagus. Heat to boiling, reduce heat, simmer uncovered for 4 minutes and drain.
2. Meanwhile, heat oven to 375 and place oil, butter, onion, and garlic in ungreased squar pan (8x8). Heat uncovered in oven for 5 minutes
3. Spread asparagus in pan. Sprinkle with salt, pepper, and cheese. Bake uncovered about 10 minutes or until cheese is melted.
Yummy Broccoli & Cheese Nuggets
Yields 32 to 36 pieces
Prep time 8 minutes
Cook time 20-25 minutes
Vegetable oil spray
1 16-oz package frozen broccoli, cooked, drained, and chopped
1 cup seasoned bread crumbs
1 ½ cups shredded mozzarella or american cheese
3 large eggs
Heat oven to 375
1. Coat a baking sheet with vegetable oil spray and set aside.
2. In a large bowl, combine all remaining ingredients and mix well.
3. Shape mixture into nuggets and place on baking tray approximately 3 inches apart. Bake for 20 to 25 minutes, turning nuggets over after 15 minutes. Serve warm.
Dilly Spoon Rolls:
3 - 3 1/2 cups all purpose flour
1/4 cup sugar
1 teaspoon dried dill
1 tsp salt
1 pkg active dry yeast
1 1/2 cups milk (whole milk is best)
1/3 cup butter
1 egg
Grease muffin cups. Combine 1 cup of the flour, sugar, dill, salt, and yeast. Stir and set aside. In a small sauce pan, heat milk and butter until temperature reaches 120-130 degrees. Add liquid to flour mixture and add egg. Blend with a mixer on low until moistened. Then blend for 3 minutes on medium. Stir in the 1 1/2 - 2 cups of flour until you have stiff dough. Cover and let rise until doubled, 45-50 minutes. Stir risen batter down and spoon into muffin cups, 2/3 cups full (I actually find this easier to do with my hands- I just keep them moistened and grab globs of dough and place into the muffin cups.) Cover and let rise until doubled in pans, 30 minutes. Bake at 400 degrees for 15-20 minutes or until just golden and brush tops of hot rolls with butter when they come out of the oven.
BUTTERNUT SQUASH BISQUE
INGREDIENTS:
* 1 tablespoon canola oil
* 1 tablespoon unsalted butter
* 1/2 cup diced onion (well cooked beforehand, if tolerated!!)
* 3/4 cup diced carrots
* 4 cups peeled and cubed butternut squash
* 3 cups vegetable stock (organic, MSG free)
* salt and ground black pepper to taste
* ground nutmeg to taste
* 1/2 cup heavy cream (optional)
DIRECTIONS:
1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Garlicky Creamed Potatoes and Peas
8 medium - large potatoes, peeled and cut into chunks
4 cloves garlic
1/2 cup creamy soy milk (or regular milk)
1/2 cup Earth Balance buttery spread (or butter/margarine)
1/4 cup nutritional yeast
1/2 tbsp lemon pepper
salt to taste
1 cup fresh or frozen peas
Bring a large pot of water to a boil and add the potatoes and whole cloves garlic. Cook for 8 - 10 minutes, until the potatoes are tender. Drain and place the potatoes and garlic into a large mixing bowl. Add the soy milk, the Earth Balance, the nutritional yeast, pepper and salt, and whip thoroughly with an electric mixer, until everything is smooth and creamy looking. Add more soy milk if neccessary to achieve desired consistancy. Quickly stir in the fresh or frozen peas, cover the dish with a lid, and let sit for 10 minutes.
Serves 4 - 6.
Kreeli's Faboolus
Butternut Squash Gnocchi
1 lb butternut squash, peeled and cut into 1/2” cubes*
3 cloves of fresh garlic, minced, OR 1 bulb roasted garlic, peeled and mashed
2 tbsp extra virgin olive oil
1/4 cup soft or medium tofu, whipped until smooth and fluffy OR 2 tbsp soy milk (tofu is preferable)
1 1/2 - 2 cups unbleached flour
In a large soup pot, bring 2 quarts of water to a boil. Drop the butternut squash cubes in and cook for approximately 10 – 15 minutes, or until tender (but not mushy). Drain thoroughly. Whip with a handheld electric mixer, adding the oil, garlic, salt and tofu. Beat until smooth and there are no lumps. Gradually stir in the flour, a little at a time, with a wooden spoon, until a smooth dough is formed, and it won’t stick to your hands when you handle it. (Do not add more than 2 cups of flour, however.)
Turn out onto a lightly floured surface and knead very lightly, somewhere between 5 and 10 times. Take a hand-sized lump of dough, and form it into a sausage shape. Cut this into 1” lengths, and indent each gnocchi with a fork to make fancy little impressions.** Place each completed gnocchi on a floured board or flat surface and repeat these steps with the remaining dough.
Bring a fresh 2 quarts of water to a boil. Drop the gnocchi in, one at a time, and reduce the heat so that it is a low boil. Cook for 4-5 minutes only, drain and serve with your favourite pasta sauce. I personally enjoy a very garlicky tomato-pesto sauce over this gnocchi.
Also, try variations on this theme. Use different starchy tubers, like russet potatoes, pumpkin, sweet potatoes or yams. Try adding different spices or savory additions, like olives, basil, cumin…whatever strikes your fancy…to the dough before cooking.
Serves 4.
*Peeling butternut squash is a *****. Try this to make it easier. Bring a large pot (big enough for the squash to fit in whole, or else cut the squash in halves or quarters) of water to a boil, and drop the entire squash in. Let this boil for 3-5 minutes, then drain the squash and quickly rinse it under cold water. The skin should slip off easily. Discard skins, cut the squash down the center, scoop out the seeds, and cube.
**Eager to eat, not too concerned about the gnocchi’s appearance? Make “Ugly Lump” gnocchi by dropping heaping teaspoonfuls of the dough onto the lightly floured surface until all the dough is used up, and boil as usual.
Carrot Hashbrowns
4 large carrots, coarsely grated
1 potato, finely grated and squeezed of all liquid
1/4 cup flour
Equivalent of one egg (or 1 egg for non-veg)
sea salt and pepper to taste
2 tbsp olive oil
In a large bowl, combine all ingredients until well-mixed. Form into 2 large patties. Heat olive oil in a large, heavy skillet and fry patties until browned on both sides.
Serves 2
Crumby Vegetable Bake
1 medium cauliflower, cored and broken into florettes
1/4 head red cabbage, cored and shredded
6 medium carrots, diced
2 medium yellow squash, cut into 1/2" cubes
2 cups fresh spinach, shredded
4 tbsp extra virgin olive oil
3 cloves fresh garlic, minced
6 slices whole grain bread
3 tbsp extra virgin olive oil + 1 tsp sea salt and freshly ground black pepper, for tossing veggies in.
Steam all vegetables except spinach for 10 minutes, or until tender but not mushy. Add spinach for the last minute, just to wilt it.
In a heavy skillet, heat the 4 tbsp olive oil. Add the garlic and sauté briefly. In your food processor or blender, process the bread crumbs to a corn-meal consistency. Add to the garlic and olive oil and toss until all oil is absorbed into the bread.
Toss the steamed veggies with the 1 tbsp olive oil and salt and pepper, and then toss with 1/2 of the crumb mixture. Spread this in a shallow oven-safe pan. Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of olive oil. Bake in the hot oven for 5-10 minutes, until topping is browned. Keep your eye on it to keep it from burning, though!
Serves 4-6
Sweet Basil Carrots
8 large carrots, cut into 1/4" slices diagonally (peeling optional)
1/3 cup olive oil
1/4 cup maple syrup
2 heaping tbsp finely chopped fresh basil
Steam the carrots over boiling water for 5 minutes, or until tender-crisp. Remove and set aside.
In a large skillet, heat the oil, maple syrup and basil together until quite hot. Add the carrots and toss until they are well-coated. Serve.
You may steam the carrots ahead of time and re-heat in the sauce just before serving.
Serves 4
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