Friday, May 18, 2007

Orzo Casserole

The small, rice-shaped pasta known as orzo is very versatile. Cubed eggplant cooks quickly and with the accompanying sauce and cheese, contributes to the heartiness of this entrée. Offer a bean soup or an Italian-style minestrone to start, and serve Italian ice for dessert (Serves 8).

2 cups uncooked orzo
1 eggplant (about 1 lb.), unpeeled
2 Tbs. olive oil
2 cups primavera-style spaghetti sauce
1 Tbs. garlic
1 large tomato, cubed
Red pepper flakes to taste, optional
Salt and ground black pepper to taste
3 cups shredded low-fat mozzarella cheese
3 Tbs. Parmesan cheese for garnish, optional

1. Preheat oven to 450F. Spray 2- to 3-quart ovenproof baking dish with cooking spray.

2. Bring pot of lightly salted water to a boil over medium-high heat. Cook orzo according to package directions. When just tender, drain, rinse and drain again. Set aside.

3. Cube eggplant. Heat oil in large skillet over medium-high heat. When hot, add eggplant, and sauté for about 5 minutes. Add 1 cup sauce, garlic, tomato, red pepper flakes (if using) and salt and pepper. Continue cooking 4 to 5 minutes more.

4. Meanwhile, scoop half orzo into baking dish. Layer eggplant on orzo. Sprinkle eggplant with 2 cups mozzarella cheese. Layer remaining orzo on cheese. Spread remaining cheese and 1 cup sauce on orzo.

5. Bake for 10 to 12 minutes, or until cheese melts and bubbles. Remove from oven, and sprinkle with Parmesan (if using). Serve hot.

PER SERVING: 380 Calories, 18g Protein, 15g Total Fat (5G Saturated Fat), 42g Carbohydrates, 25mg Cholesterol, 450mg Sodium, 5g Fiber, 8g Sugars.

Orzo Casserole: Vegetarian Times (Daily Recipe - May 15, 2007)

Wednesday, May 16, 2007

Arugula Salad with Figs And Walnuts

4 cups loosely packed arugula leaves
2 cups quartered fresh figs
1/2 cup crumbled feta cheese
2 tablespoons walnuts
4 teaspoons raspberry vinegar
1 tablespoon extra virgin olive oil

Combine all ingredients in a large bowl and gently toss.

Arugula Salad with Figs And Walnuts

Wilted Beet Greens with Baby Red Potatoes

1/2 pound small red potatoes
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small garlic clove, minced
1 bunch beet greens, tough stems discarded and remainder washed well and dried

In a medium saucepan bring potatoes with salted water to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander, let cool, and cut each potato in half. In a heavy skillet, heat butter and oil over moderate heat and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted. Season with salt and pepper to taste and stir until combined well.

Wilted Beet Greens with Baby Red Potatoes

Miso Soup with Baby White Turnips, Snap Peas and Scallions

4 cups water
1 teaspoon sesame oil
1/2 cup kombu
1 small onion, diced 1/4'
1 clove garlic, diced
1 bunch Japanese turnips, sliced thinly 1/4'
1/2 cup snow peas
2-3 tablespoons miso
2 scallions, sliced thinly

Heat oil in bottom of small pot, add onion, garlic, and kombu and cook for about a minute stirring frequently. Add water and bring to a boil over a high flame. Add turnips and cover. Reduce heat to low and simmer twenty minutes. Drop snowpeas into soup and simmer three to four more minutes. Turn off heat and dissolve miso in 1/2 cup water and add to pot. DO NOT BOIL again once miso has been added. Garnish with chopped scallions and serve hot.

Miso Soup with Baby White Turnips, Snap Peas and Scallions

Monday, May 14, 2007

Three Onion-Asparagus Soup

Serve this delicate soup hot or chilled, in large bowls for a luncheon entrée or in soup cups or mugs as a first course (Serves 4).

2 Tbs. butter
4 scallions, trimmed and chopped
1 large leek, white part only, well washed and chopped
1 lb. asparagus, trimmed and chopped
1/2 lb. potatoes (1 large), peeled and cubed
4 cups vegetable stock
Salt to taste
1 Tbs. lemon juice
1/3 cup crème fraîche, sour cream or plain yogurt
12 to 16 chives, sliced
4 radishes, thinly sliced

1. Melt butter in large pot over medium heat. Stir in scallions and leek, and cook about 8 minutes, until very soft, stirring often. Add asparagus, potatoes and stock, and increase heat to high. When soup reaches a simmer, reduce heat to low, and cook for 20 minutes.

2. Remove from heat, and let cool for about 5 minutes. Purée soup in batches in food processor or blender until very smooth. Return soup to clean soup pot.

3. To serve, reheat soup to a simmer just before ladling, and season to taste with salt and lemon juice. Ladle soup into bowls, and top with dollop of crème fraîche and sprinkle of chives and radishes.

PER SERVING:200 Calories, 5g Protein, 11g Total Fat (6G Saturated Fat,)24g Carbohydrates, 25mg Cholesterol, 550mg Sodium, 4g Fiber, 7g Sugars

Tofu-Carrot Cacciatore

Tomatoes and carrots grow better when planted side-by-side in the garden—and they taste great together too (Serves 6).

2 Tbs. olive oil
2 medium-size onions, coarsely chopped (about 2 cups)
1 large green pepper, cut into 1 1⁄2-inch strips
3 large cloves garlic, minced (1 Tbs.)
1 28-oz. can diced tomatoes
2 8-oz. bags baby carrots, halved diagonally
1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes
1 Tbs. rubbed dried sage
1 bay leaf
12 oz. linguine or other pasta

1. Heat olive oil in large pot over medium heat. Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often. Add garlic and cook 1 minute more, or until fragrant.

2. Stir in tomatoes, carrots, tofu, sage and bay leaf. Season with salt and pepper. Cover, reduce heat to medium low and simmer about 1 hour, or until carrots are tender. Remove bay leaf.

3. After cacciatore has simmered about 45 minutes, cook pasta according to package directions. Serve cacciatore over pasta.


Vegetarian Times: Recipe from May-June '06 issue