Turnip Gratin with Potatoes

3 tb Unsalted butter
4 md Turnips (1 lb), peeled and coarsely grated
2 Boiling potatoes (1/2 lb) peeled and coarsely grated
1 tb Snipped fresh dill
1/4 ts Freshly grated nutmeg
Salt
Freshly ground white pepper
1/2 c Heavy cream OR low-fat milk OR low-fat yogurt
1/2 c Chicken or Vegetable stock
1/2 c Fresh bread crumbs
1/2 c Freshly grated Gruyere, Swiss or Jarlsberg cheese

In a heavy skillet, melt butter over moderately low heat. When foam subsides, add turnips and potatoes and cook, stirring occasionally, 10 minutes. Add dill, nutmeg, salt and pepper to taste and mix well.Heat briefly.

Butter a 15-by-2 1/2-inch oval gratin dish. Transfer turnip mixture to gratin dish and smooth surface with a spatula. (Gratin can be prepared 24 hours ahead to this point and refrigerated.)

In a small bowl, whisk together heavy cream and stock, and pour it over turnip mixture in gratin dish. Sprinkle top with bread crumbs and Gruyere cheese. Bake in a preheated 425F oven 20 to 25 minutes, or until top is golden. Serve from gratin dish.

Note: If yogurt or low-fat milk are used, bake 5 minutes longer.

Enchiladas Verde

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh poblano peppers (4-medium)
1 lb Skinned, boneless cooked chicken, at room temperature or warm (Replaced with Seitan)

1/2 c Lightly packed cilantro-leaves
Salt, to taste
1 1/2 lb Fresh tomatillos, husks removed and rinsed (OR drained and rinsed canned tomatillos)
2 c Chicken or Vegetable stock, divided
1 1/2 c Vegetable oil, divided
12 Corn tortillas (6-inch diameter)
2 oz Chihuahua or Muenster cheese, chilled
1 md Tomato, peeled and seeded
1/2 c Sour cream (about)

Char, peel, and seed the poblano peppers and set them aside. Shred the chicken by pulling it apart with your fingers or by processing it with a medium (4-mm) food processor slicing disk. There should be 3 to 4 cups. Set aside. (If using Seitan, shred by roughly slicing)

Salsa Verde:
Mince the cilantro in a dry food processor fitted with the metal blade. Add the roasted poblano peppers and 1/4 teaspoon of salt; process until minced. Add the tomatillos and process until the mixture is pureed, slowly adding 1 cup of the stock. Process until smooth.

Transfer the salsa to a nonreactive skillet large enough to hold a flat tortilla. Add 2 tablespoons of the oil and 3/4 cup of the remaining stock. Simmer until the sauce thickens slightly, about 15 minutes. Adjust the seaonings, adding 1/4 teaspoon of salt or more, as needed. Set the sauce aside in the skillet. (The sauce can be covered and refrigerated in a bowl for 48 hours.)

Sealing the tortillas:
Heat the remaining oil in a large, heavy skilet to 325 degrees. Layer paper towels on a baking sheet with additional toweling nearby. To seal each tortilla, slip it into the hot oil for 15 to 20 seconds, turning it once. Use tongs to transfer the tortillas to the paper towels and blot to remove any excess oil. Repeat with the remaining tortillas.

Preheat the oven to 350 F and adjust the oven rack to the middle position. To assemble the casseerole, work on the tortillas one at a time as follows: warm the sauce and dip a sealed tortilla into the sauce, coating each side. Rest the tortilla in a 15-by-10-by-3-inch baking dish (use glass, porcelain, enamel, or earthenware,as the sauce is acidic). Put a generous half cup of the shredded chicken on each tirtilla, roll it up, and put it seam-side down in the dish, starting aty one end. Place the rolled tortillas snugly side by side in the dish and work on top of the rolled tortillas as the dish fills up so that no sauce is lost.

Shred the cheese. Stir the remaining broth into the remaining sauce, and heat it simmering--the sauce will thicken slightly. Adjust the seasoning and spread all of the remaining sauce over the enchiladas (rolled tortillas). Sprinkle with the cheese. Cover the dish with aluminum foil. Bake until a sharp knife inserted into the enchiladas is withdrawn hot, about 18 to 20 minutes.

Coarsely chop the tomato. Serve the enchiladas by spooning them out of the baking dish. Garnish each portion with a generous spoonful of sour cream and some chopped tomato.

Little Latin Meatballs (Albondiguitas)

These meatballs can be kept warn in their salsa: they will stay moist. Chop the jalepeno peppers finely and mix thoroughly into the beef mixture to even out the impact.
---------------------------------
2 Jalepeno Peppers
1 pound ground beef
1 egg
1/2 cup cry bread crumbs
1/4 cup milk
1/4 cup shredded Monterey Jack cheese
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Salsa (below)

Remove stems, seeds and membranesfrom peppers; chop peppers.
Mix peppers, beef, beef, egg, bread crumbs, milk, cheese, onion, salen and peppers.
Shape mixture into 1 inch balls. Place in ungreased pan, 13x9x2 inches.
Bake uncovered in 400 degree oven until brown, 15 to 20 minutes. Serve with Salsa, sprinle chopped parsley on top.

Salsa:
-----
1 can (8 ounces) tomato sauce
1 medium tomato chopped
2 cloves garlic finely minced
2 tablespoons snipped parsley
1 tablespoon vinegar
1/8 teaspoon ground cumin
1/8 teaspoon salt.

Smokey Chowder

Saute:
1/2 lb. Salt-Pork, diced
2 onions slice

Add:
3 potatoes chopped
water to cover
Cover and Simmer 45 min.

Add:
4 cups whole milk (or slightly less lowfat + some cream)
Salt & Pepper
3 Bay Leaves
Bring to simmer and add:
Smoked Haddock or Cod or Finnan Haddy ( Smoked Haddock) (1 1/2 lbs.)

Lower heat cover and simmer 15-30min.

Source: Frugal Gourmet

Vegetable Timbales

-------------------------------
Mix Egg and Cheese with chopped veggies, and ham or other left over diced meat.

Pour into egg-cup, cover with foil. Bake at 350 in tray with water.

Turn out Timbales onto Salad and top with Salsa

From Frugal Gourmet

Mashed Sweet Potatoes with Brown Sugar and Pecans

1 cup (packed) golden brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces

4 large eggs
3 tablespoons pure maple syrup
1 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)

Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.

Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.

Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

Serves 12 to 14. (Note, the picture is from a dish that uses more nuts in the topping)

Savory Sweet Potatoe Pancakes

Awesome when topped with sauteed turnip greens (sauteed with grapeseed and hot pepper oil)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md Sweet potatoes
3 tb Ground almonds or cashews
3 tb Ground sunflower seeds
3 tb Grated coconut
1/2 ts Cayenne
1/2 ts Cumin
1 t Coriander
1 tb Maple sugar
1 t Salt
3 tb Chick pea flour
Ghee for frying

Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain & peel
while still warm. Mash.

Mix in all the remaining ingredients except the ghee. Knead till thoroughly blended. Divide into 8 portions.

Wash & dry hands & then rub with oil. Roll each ball in your hands & then flatten into a patty.

Brush with ghee a griddle or skillet. Over the lowest heat possible, heat the ghee & then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms. Serve hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Veggie Shepherd's Pie

14 oz package of vegetarian "ground beef"
1 half onion chopped
1 cup+ frozen peas
1 cup+ canned corn
1 cup + red wine
1 vegetable bullion cube
2 tbs cornstarch water mixture
Mashed potatoes

preheat oven to 350
Make mashed potatoes.

Saute onions in olive oil until just soft, brown "Ground beef," meanwhile, heat frozen peas in a little water, and add corn.

Add wine, half cup water and bullion, cover and simmer gently until bullion is incorporated into sauce. Add cornstarch and heat and stir until sauce thickens.

Layer "beef" mixture on bottom of greased casserole. Layer vegetables on top of "beef" mixture and tamp in a little to make good contact. Layer mashed potatoes on top.

Bake at 350 for 25 minutes, broil for 5-10 until top is browned.

Allow to cool slightly before serving.

Moroccan Potato, Pepper and Tomato Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
6 Garlic cloves
1/2 ts Salt
2 ts Paprika
1/2 ts Cumin
1/2 ts Cayenne
3/4 c Cilantro -- chopped
3/4 c Parsley -- chopped
Juice of 1 lemon
3 tb Mild red or white wine-vinegar
3 tb Virgin olive oil
Salt to taste
-----VEGETABLES-----
1 1/2 lb Fingerling or red potatoes
1 lg Red bell pepper -- cut in 1 1/2-inch squares
1 lg Green bell pepper -- cut in 1 1/2-inch squares
1 lg Yellow bellpepper -- cut in 1 1/2-inch squares
20 Celery pieces, about 2"
Salt to taste
1 lb Red or yellow tomatoes -- cut-in eights
2 tb Virgin olive oil

Sauce: With a mortar and pestle or in a food processor, crush garlic with salt, paprika, cumin and cayenne until it forms a fairly uniform paste. Add herbs and bruise them with a few poundings of the pestle. Then stir in lemon juice, vinegar and olive oil.Season with salt to taste.

Vegetables: If using fingerlings, slice them in half lengthwise.If using round potatoes, slice into 1/2-inch thick rounds or quarter rounds.

Put potatoes, bell peppers and celery in a bowl, season with salt and toss with sauce. Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture. Drizzle oil over the top, cover with foil and bake for 35 minutes at 375 degrees.
Remove foil increase heat to 400 and bake 25 minutes more or until vegetables are tender. Serves 4 to 6.

Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg sod; 6 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE

Gingered Tomato Broth w/Pappadam Noodles

5 5" plain pappadams
12 large Spinach leaves
1 tablespoon Peanut oil
1 teaspoon Cumin seeds
1 1/2 tablespoon Ginger, grated
1 teaspoon Jalapeno pepper, minced
1/4 teaspoon Turmeric
3 ea Ripe tomatoes, peeled, seeded & diced
5 cups Stock
Salt & pepper
2 tablespoon Cilantro, chopped

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, & cut into 1/8" chiffonade.

Heat oil over moderate heat. Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. Stir in turmeric & tomato & cook about 4 to 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer for 15 minutes. Season.

Just before serving, add noodles & spinach & simmer for a bare minute. Ladle into warmed bowls & garnish with cilantro.

Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers.

Yamuna Devi, "Yamuna's Table"

Gingered Soy Sauce

Combine:
1/4 cup soy sauce
3 T. water
1 T. fresh ginger, minced
2 t. Brown Sugar
1 t. hot chile sesame oil, or toasted semame oil
1 scallion sliced
juice of 1/2 lemon or lime.

let stand at room temp. for 10 minutes.

Grilled Halibut in Lemon Tarragon Mustard

1/2 c. fresh lemon juice
1 tbsp. minced lemon zest
1/4 c. Dijon mustard
3 tbsp. finely chopped tarragon
2 tbsp. finely chopped chives or scallions
1/4 c. olive oil
1/4 tsp. black pepper
6 1/2 lb. halibut steaks or fillets
Garnish: lemon slices and tarragon sprigs

Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended. Add the pepper to taste for seasoning.
Arrange the fish pieces in a large, shallow glass dish. Pour the marinade over, coating all the pieces evenly. Marinate 1/2 to 2 hours.
Prepare barbecue for medium heat grilling. Grill about 3 inches from flame for 5-7 minutes per side or until done. Garnish with lemon slices and parsley. Serve immediately.

Eggplant-Mushroom Sauce

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:35

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons olive oil
1 large onion -- chopped
3 cloves garlic -- minced
28 ounces canned tomatoes -- undrained
1/4 cup dry red or white wine or vermouth
1 1/2 pounds eggplant, unpeeled -- cut into 3/4" cubes
2 cups sliced mushrooms
2 teaspoons fresh basil -- finely chopped
2 teaspoons fresh oregano -- finely chopped
1/2 teaspoon sugar

salt and freshly ground pepper -- to taste

1. In a wide-bottomed pan or skillet with high sides over medium-high heat, heat oil. Add onion and garlic; saute about 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant, mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package directions. Drain. Serve sauce over pasta. Serve with a generous amount of freshly grated Parmesan cheese.

I served it over pan-fried or toasted polenta.

Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into freezer container, cover, label, and freeze at 0 degrees F up to 4 months. To serve, defrost sauce 20 to 30 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5 minutes, stirring several times.

Easy Fish Tacos with Mango Salsa

Salsa
2 plum tomatoes, diced
1 mango, peeled and diced
1 onion, chopped
Juice of 1 lime
1/4 cup chopped fresh cilantro

Filling
1 lb halibut (or other flaky whitefish)
2 tbsp canola oil
1 tbsp fresh lime juice
1/2 tsp chili powder
4 whole-wheat tortillas (6 inches each)
1 cup shredded green cabbage (or shredded lettuce)
4 oz nonfat sour cream
1 can (16 oz) lowfat refried beans

Combine salsa ingredients. Heat grill. Cut fish into 4 pieces. Whisk together oil, lime juice and chili powder. Brush mixture onto both sides of each fillet; season with salt and pepper. Grill 3 or 4 minutes on each side until cooked through. Fill each tortilla with 1 fillet, flaked into pieces, and 1/4 cup each cabbage (or lettuce) and salsa; top with 2 tbsp sour cream. Serve with 1/2 cup beans. The dish: 441 calories per serving, 11 g fat (2 g saturated), 11 g fiber, 58 g carbs, 34 g protein

Makes 4 servings.

Corn and White Bean Maque Choux

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 servings

2 tablespoons olive oil
1 small onion, diced
1 clove garlic, chopped
1 Roma tomato, diced
1 red pepper, diced
1 green pepper, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 (10-ounce) boxes frozen corn kernels, thawed
2 (15-ounce) cans great Northern beans, drained
1 teaspoon salt
1 teaspoon black pepper
1 stick butter, cut into small pieces

Preheat oven to 375 degrees F.
Pour olive oil into a large pot and place over medium heat. Add the onion, garlic, tomato, peppers, cumin, coriander and chili powder. Cook the vegetables, stirring often, until translucent and soft, about 15 minutes.
Add the corn and white beans to the pot and cook until heated through. Gently stir and season with salt and pepper. Add the butter and stir until melted. Serve immediately. 

Episode#: DS0303
Copyright © 2006 Television Food Network from www.foodnetwork.com

Cilantro-lime Vinaigrette

2 tablespoons lime juice
6 tablespoons oil (half olive, half vegetable)
Salt and freshly ground black pepper
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
1/4 cup chopped fresh cilantro

Combine all ingredients in small jar. Shake well and set aside (puree if desired).

Balsamic-Grilled Radicchio w/Shaved Pecorino

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps."
Serve as a side dish or first course.

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
6 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon (packed) finely grated orange peel
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings

Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.
Test-kitchen tip: To make the cheese shavings, use a vegetable peeler to cut long strips from a wedge of Pecorino Romano. 

Makes 8 servings.
From www.epicurious.com

Asian Flavored Aioli (Dipping Sauce)

Combine:
1/2 cup Mayo
2 T shallot minced
2 T hot chile sesame oil or toasted sesame oil
1 T Soy Sauce
1 T. Brown Sugar
1 T. chopped fresh silantro
1 f. Dijon Mustard
1/2 t anchovy paste
Juice of 1/2 lime

wisk until smooth, Chill.

Artichoke Fritters

Vegetable oil
1 (18-ounce) can artichoke hearts, drained
2 garlic cloves, minced
3 scallions, chopped
1/4 cup milk
1 large egg, beaten
1 teaspoon lemon zest
2 teaspoons lemon juice
1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 lemon, to squeeze over fritters
Kosher salt, to sprinkle
Lemon Cream, recipe follows, optional

Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.

Lemon Cream:
1 cup sour cream
1 lemon, juiced
1 teaspoon kosher salt
Whisk all ingredients together in a small bowl. Refrigerate until ready to serve. 


Tuscan Bean Soup with Greens

1/4 cup olive oil
1 medium onion, diced
2 cloves garlic, diced fine
3 1/2 cups chicken or vegetable stock
3 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans
1 large can whole tomatoes
3 sprigs fresh thyme or 1 tsp dried thyme
Salt and pepper, to taste 


Instructions:
1. In a large pot heat olive oil and cook the onion until translucent.
2. Add the garlic.
3. In a saucepan heat the chicken stock.
4. Add the torn broccoli rabe and kale and stir frequently until wilted.
5. Add the beans to the pot and stir to combine.
6. Add the chicken stock.
7. Squeeze the whole tomatoes into the pot one by one and stir to combine.
8. Add the thyme and season with salt and pepper to taste.
9. Bring to a simmer and cook until heated through.
10. Serve hot

Serves 4 to 6

Quinoa Spinach Risotto

Warm broth in pot.

Saute Spinach w/ garlic + salt (or just garlic salt), drain into broth, set aside.

Heat oil in pan, add quinoa and toast lightly, adding hot broth (make Risotto).

At end, stir in spinach, and do manticare w/butter and cheeses.

Man O Man.

Indian Lentil - Masoor Dal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Masoor Dal (Pink Lentils)
1 md Onion,thinly sliced
2 Cloves Garlic, thinly sliced
1/4 c Ghee or Oil
2 ts Ground Coriander
2 ts Ground Cumin
2 ts Ground Turmeric
1 t Ground Chili
4 Cardamom Pods
4 Cloves
1 2-inch Stick of Cinnamon
1 1/2 ts Salt
4 oz Desiccated Coconut
2 Tomatoes
3 tb Brown Sugar

Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover. Bring to the boil and boil gently until the Lentils are soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well.

Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon.

Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish should be fairly liquid.)

Add the Salt and and Brown Sugar and continue to cook for a further 5 minutes. Blend the Coconut with 2/3 Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into quarters and add to the Dal just before serving.

Cajun Mushroom Loaf

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Yield: 6 to 8 servings

1 stick butter
1 cup diced yellow onion
4 garlic cloves, minced
2 sprigs fresh thyme
1 1/2 pounds sliced mushrooms
4 eggs
1 cup heavy cream
1/4 cup chopped fresh parsley leaves
1 tablespoon Cajun seasoning blend
1/2 cup seasoned bread crumbs
Special Equipment: 1 (9 by 5-inch) loaf pan
Preheat the oven to 350 degrees F.
Put the butter into a 4-quart pot and place over medium heat. When the butter has melted, add the onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a bit. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside.
Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture 1 serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well.
Spray the loaf pan with nonstick spray, line with parchment paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60 to 70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.

Episode#: DS0303
Copyright © 2006 Television Food Network

Broccoli Slaw

4 slice(s) bacon

1 bag(s) shredded broccoli slaw

1/4 cup(s) low-fat or nonfat plain yogurt

1/4 cup(s) reduced-fat mayonnaise

3 tablespoon(s) cider vinegar

1t dry mustard

2 teaspoon(s) sugar

1/2 teaspoon(s) salt, or to taste

Freshly ground pepper, to taste

1/2 cup(s) finely diced red onion (1/2 medium)

DirectionsCook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. Drain bacon on paper towels.

.Whisk yogurt, mayonnaise, vinegar, sugar, mustard salt and pepper in a large bowl. Add onion, bacon and broccoli; toss to coat. Chill until serving time.

Barley Stuffed Green Pepper

1 tb Vegetable oil
2 c Mushrooms, chopped
1 c Onions,chopped
1 1/2 c Pearl barley, cooked
2 tb Parsley,chopped
1/4 ts Thyme
1/4 ts Pepper
1 c Monterey jack,shredded
4 md Bell peppers
1 c Marinara sauce

Preheat oven to 350F. Heat the oil in a large skillet. Add mushrooms
and onions and cook, stirring until the onions are browned. Stir in
the barley, parsley, thyme and pepper(ground). Stir in the cheese; set
aside. Rinse the bell peppers. Cut off the tops; remove and discard
the seeds and pith. If necessary, make a thin slice on the bottom of
each pepper to balance. Spoon 1/4 of the mixture into each pepper.
Stand the peppers upright in a baking dish just large enough to
accommodate them. Pour the saice into the baking dish. Bake 30 minutes
or until the peppers are tender.

* Exported from MasterCook *

Swordfish Stuffed w/Citrus-Basil Pesto

Here's a quick way to flavor fish without marinating it.
By Leslie Cooper
Hands-on time: 10 minutes
Unattended time: 10 minutes

Here's a quick way to flavor fish without marinating. The pesto is ready in a snap. The fish broils in minutes.

Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.

Preheat the broiler. Coat a broiler pan with no-stick spray.

To make a pocket for the stuffing, slice the fish through its side, cutting nearly to the skin. Be careful not to cut the fish in half. Stuff the fish with the pesto, reserving a few tablespoons of pesto. Spread the reserved pesto on the top and bottom of the fish.

Place the fish on the prepared pan and broil 4" from the heat for 10 minutes per 1" thickness of fish, or until the fish flakes easily when tested with a fork; turn the fish over halfway through the cooking time.

Cooking Hint
--To intensify the flavor, cover and refrigerate the stuffed fish for up to 8 hours.

Makes 6 servings
Per serving
212 calories
8.7 g. total fat
2.2 g. saturated fat
30.8 g. protein
0.6 g. carbohydrates
0 g. dietary fiber
60 mg. cholesterol
156 mg. sodium

This great-tasting and nutritious recipe and many more like it can be found in the Low-Fat Living Cookbook by Leslie L. Cooper, published by Rodale Press and available at the Rodale Bookstore.

Striped Bass in Salt Dome

Recipe courtesy Alton Brown (Food Network)

1 striped bass, 5 to 6 pounds, gills removed, fins trimmed
4 egg whites
1/2 cup water
2 (3 pound) boxes of kosher salt
1 handful parsley
1 fennel bulb, (with stem) quartered
Several sprigs thyme
1 lemon, sliced thin
1/2 orange, sliced thin
Olive oil

Heat oven to 450 degrees. Cover the bottom of a baking sheet large enough to hold the fish with parchment paper.
Rinse fish inside and out with cold water and drain. Dry with paper towels. Stuff body cavity with herbs and citrus, saving a few lemon slices for garnish. Set aside.
Pour 1 box of salt into a large bowl, add egg whites and water, then the second box of salt. Use your hands to work mixture to a mortar-like consistency. Lay down a 1/2-inch thick bed for the fish to lay on with a 1-inch clearance on all sides. Lay the fish on this bed and pile the remainder of the salt mortar on top. Work into a smooth dome completely encasing the fish. (Don't worry if the head or tail poke out a little.)
Cook approximately 35 minutes. Check for doneness by pushing the probe of an instant read thermometer through the salt into the fish. When temperature reaches 130 degrees, remove from oven, and rest at room temperature for 5 minutes. Open the fish at the table by hitting the dome several times with a small hammer and lifting off the slabs of salt. Brush away any stray salt. Gently pull out dorsal (back) fin. Using a fish knife or serrated pie server, make a single incision all the way down the back of the fish and around the gill plate. Then lift the skin off working from the head to the tail. Remove meat from top side of fish, going down one side of the spine then the other. Grasp the tail and remove the skeleton, (it should come up intact). The meat revealed below will slide right off the skin.
Sprinkle meat with a little virgin oil and lemon juice. Serve immediately.

Episode#: EA1A10
Copyright © 2006 Television Food Network, www.foodnetwork.com

Welcome

Welcome to Scott & Linda's didactic recipe index. Didactic, because we think these are great recipes, and we think you should make them. Make them! See, now that's didactic.

We post mostly vegetarian recipes, but since we have yet to fully internalize the global depletion of the ocean fisheries, we have also included recipes with fish and seafood. They're great also, but at some point we may recommend against making them (like we said, didactic).

We want to share recipes with family and friends, so if you've got variations of these, or favorites of your own, send them in.

Love ya'

Scott and Linda/