Make a layer of home made mashed potatoes, topped with a layer of raw shredded vegetables (sweet potato, yellow squash and carrots tonight) tossed in a couple of spoons of olive oil. Put under the broiler for about 7 or minutes, not so close that they'll burn, then take it out, top with fresh mozzarella cheese and stick under the broiler until it melts. MMMMM! Sort of like a veggie pizza with a mashed potato crust (this recipe is from the ICN Board)
Barbecued Squash with Brown Sugar Glaze
Scoop out seeds from squash or pumpkins. Place each half, cut-side up, on a piece of heavy foil. Brush cut sides of halves with oil. Sprinkle raisins over halves, if desired. Wrap securely in foil. Cook on an uncovered barbecue directly over medium-hot coals for 40-50 minutes, or till squash or pumpkins are tender when pierced. Combine brown sugar and nutmeg. Unwrap squash or pumpkins on barbecue. Sprinkle with brown sugar-nutmeg mixture. Dot with margarine or butter. Carefully rewrap; barbecue for about 5 minutes more, or till brown sugar and butter melt. Sprinkle with granola or nuts.
Baked Creole Eggplant
Boil eggplants until soft. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant. Put in baking pan and sprinkle with bread crumbs. Bake approximately 30 minutes at 350F.
Preheat oven to 350o. In a large mixing bowl combine shredded zucchini, summer squash, and salt. Let stand 15 minutes. Place mixture in colander and squeeze to drain. In same bowl combine beaten eggs, snipped parsley or parsley flakes, garlic, chapped onion or dried onion, fresh dill or dried dillweed, and pepper. Stir in squash mixture and feta cheese. Spoon mixture evenly into an ungreased 13 x 9 x 2-inch baking pan.
Cut phyllo sheets in half crosswise. Lightly brush a sheet of phyllo with some of the melted margarine or butter. Place phyllo sheet on squash mixture. Top with another sheet of phyllo. Brush with more margarine. Add remaining phyllo, brushing each sheet with melted margarine. Sprinkle anise or fennel seeds over top. With a sharp knife score through phyllo, making 16 squares. Bake for 50 to 55 minutes or until a knife inserted near center comes out clean. To prevent over browning, cover strudel with foil the last 10 minutes of baking. Let strudel stand 10 minutes before serving. Makes 16 side-dish servings.
Roasted Vegetable Calzone
In a large oven proof frying pan over medium heat, heat the oil and saute the red peppers, zucchini, squash, onions and garlic for 2 minutes, or until tender. Put the pan in the oven and bake at 500 degrees for 10 minutes, stirring the vegetables occasionally. Remove from the oven; add salt and black pepper to taste. Allow to cool while shaping the dough. Do not turn off the oven. Coat a baking sheet with nonstick spray; place on the lowest rack of the oven. Dust another baking sheet with cornmeal. Divide the dough into 4 pieces; form into 7-inch rounds. Place the rounds on the cornmeal-dusted baking sheet. Spoon the vegetable mixture evenly over half of each round. Sprinkle the Gorgonzola and mozzarella evenly over the vegetable mixture. Brush the outside edges of the rounds with water; fold the dough over the vegetables, pinching the edges to seal. Carefully slide the calzones onto the prepared, preheated baking sheet. Bake for 10 to 12 minutes, or until crisp and brown.
Mix together and form well at center:
Add wet ingredients all at once to dry ingredients and immediately mix well. Knead for ten seconds to form a smooth elongated ball, place in an oiled loaf pan, and slit the top of the loaf lengthwise. Immediately place in a preheated 450 degree oven for 10 minutes, reduce oven to 400 degree and continue to bake for 35 minutes. Loaf is done when tapping on the underside of it produces a hollow noise. Cool completely before slicing.
Zucchini Stuffed with Parsnip Puree
Slice the zucchini in half lengthwise. Scoop out the seeds and discard, making "boats" out of the zucchini halves. Steam for 5 minutes, or blanche in boiling water for 3 to 4 minutes and drain thoroughly. Peel the parsnips and cut into 1 in. (2 cm) lengths. Steam until tender, about 10 minutes. (Note: parsnips have a tendency to become watery when boiled. If you decide to boil instead of steam them, make sure they are well drained and dried.) Mash the parsnips, or pass through a food mill, adding the optional butter and a grating of fresh nutmeg. Spoon the parsnip puree (or pipe using a piping bag) into the zucchini boats, mounding it on top. Warm in a moderate oven (350F, 180C) for 5 to 10 minutes, or simply heat in a microwave. Serves 4.
Braised Celery Hearts
Remove the outer stalks of celery until only the smaller, paler inner "heart" remains. Save the outer stalks for another use. Trim the bottom off the heart, leaving enough to hold it together. Leave the leaves intact. Cut in half lengthwise, and place in a saucepan with the chicken broth. Bring to a boil, reduce heat to a simmer, and cook covered for about 30 minutes or until tender. Serves 2.
Spinach with Parmesan and Pine Nuts
Heat the olive oil in a large skillet, and add the spinach gradually, turning and stirring until all the leaves are just wilted, 2 to 3 minutes. Remove from the heat and add the remaining ingredients, tossing to mix well. Serves 4 to 6.
Boil cauliflower till soft. Drain and mash. Mix together mashed cauliflower, matzoh meal (or flour*), eggs and spices well. Heat some oil in a frying pan. Drop by tablespoons into the frying pan. Cook on both sides until nicely browned. Remove from pan, drain on paper towels. Serves 4 to 6.
Preheat the oven to 350°F. Lightly grease a 1lb-loaf tin with the butter or margarine. Set aside. Combine all the remaining ingredients, beating them together. Spoon the mixture into the loaf tin. Place in the oven and bake for 50 minutes to 1 hour until brown and firm. Remove from oven and place a warmed serving dish over the top. Turn the loaf gently out onto the plate.
Winter Squash Risotto
Place squash and .5 cup chicken broth in a saute pan. Cover pan and cook until squash is tender, about 10 minutes. Add rice and wine and cook until wine is absorbed. Add 2.5 cups broth and simmer uncovered until liquid is absorbed, about 30 minutes. Add .5 cup broth and stir until rice is tender and creamy, about 5 minutes. Mix in Parmesan and serve.
Broccoli with Garlic & Olive Oil
Trim the broccoli of its tough parts; peel the stem(s) and cut into bite-size pieces. Break the rest of the broccoli into florets. Steam the broccoli until it is bright green, then remove from the heat and rinse in cold water to cool. Combine the oil and garlic in a saucepan and warm until fragrant, then add the broccoli, salt, and pepper. Stir and cook for 5 minutes or so. Do not let the broccoli cook to a gray color; it should be tender but still green. Serve right away, hot or at room temperature.
Preheat oven to 450 degrees. I prefer to use a preheated pizza stone.
I use a bread machine to make the dough. But any standard pizza dough will do. My bread machine kneads ingredients for 20 minutes and then lets rise for 1 hour. After rising, roll out and place on pizza stone. I use corn meal to prevent sticking. Ingredients:
Sauce- I prefer Classico Tomato Alfredo because the cream cuts down on the acidity of tomatoes. ( Prelief also helps)
Cheese- I use a combo of low-fat and regular mozzarella cheese to balance low fat and melting. I also love to use ricotta cheese.
Vegetable Toppings- Whatever you like and is safe for you. My favorites include: zuchinni, olives, and artichoke hearts.
Bake for 20 minutes and enjoy!
Special thanks to Melanie
Created Oct. 2000
- Diane Manhattan