1 cup quinoa
1 14.5-oz can vegetable broth
2 tablespoon pine nuts
8 cherry tomatoes, each cut
1 into eighths
2 green onions, thinly sliced
1/4 cup finely chopped parsley
1 tablespoon finely chopped mint
1 tablespoon finely chopped cilantro
4 tablespoon fresh lemon juice
2 tablespoon olive oil
1/4 teaspoon salt
1. Put the quinoa in a fine sieve and rinse well with water. (This will
remove the bitter coating of the quinoa.) Drain well. 2. Put into a large
nonstick skillet and toast 3 minutes. Add the vegetable broth and bring to
a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain
well. Spread onto a paper-towel lined baking sheet or plate and let sit
about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the
pine nuts into a small skillet and place over medium heat. Time 5 minutes,
shaking the pan occasionally, and remove from the heat. Let finishing
toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes,
green onions, parsley, mint and cilantro. Combine the lemon juice, olive
oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate;
bring the salad to room temperature before serving.
2 cup potatoes, peeled and cubed
1/2 cup evaporated skimmed milk
1/2 teaspoon pepper
1 teaspoon dried basil
1 can (13 oz) tuna in water
1/2 cup scallions, chopped
2 cup jarlsberg cheese, shredded
4 cooked root vegetables* (up to 6)
Cook cubed potatoes until tender. Preheat over to 350°. In food processor,
puree potatoes, milk, black pepper and basil. Drain and flake tuna. Add to
bowl along with scallions and 1 1/2 cups cheese. Pulse on and off until
mixture is thoroughly blended. Place root vegetables in 8x8 in baking dish.
Spread potato-tuna mixture (brandade) over root vegetables. Sprinkle with
cheese.** Bake 20 minutes or until heated through and browned on top.
NOTE:*root vegetables may be carrots, sweet potatoes, turnips, rutabaga, or
any left over vegetables that are still firm. NOTE:**dish may be prepared
up to this point and refrigerated. when ready to proceed bring dish to room
temperature and bake as above.
A wonderful beginning to a special dinner........... Preheat oven to 400~F.
Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose
garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle
1-1/2 tablespoon oil over. Wrap ramekin in double thickness of foil. Place
in oven; roast garlic 30 minutes. Open top of foil, exposing garlic.
Continue to roast garlic until golden, about 20 minutes. Remove from oven;
cool. Cut out mushroom stems; chop stems finely. Melt butter with 1
teaspoon oil in heavy medium skillet over medium-high heat. Add chopped
stems; saute until beginning to release juices, about 3 minutes. Add
breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet
from heat. Mix in parsley and chopped rosemary. Separate roasted garlic
into cloves and peel; reserve oil. Using fork, finely mash enough garlic in
bowl to measure 1-1/2 tablespoons. Mix in reserved oil. Stir in garlic
mixture into chopped mushroom mixture. Season with salt and pepper. Line
large baking sheet with foil. Spray with oil spray. Brush mushroom caps
with 1-1/2 tablespoons oil. Place rounded side down on prepared sheet.
Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.
(Can be made 1 day ahead. Cover; chill.) Preheat oven to 375 degree F. Bake
mushrooms uncovered until tender, about 20 minutes. Arrange on platter.
Garnish with rosemary sprigs, if desired.
Source: Bon Appetit Magazine - February, 1995
2 tablespoon butter
1 onion; sliced
1 sour cream
3 cup flour; all purpose salt
1 egg water, approx.
4 teaspoon vegetable oil
1 tablespoon butter
1/3 cup onion; finely chopped
1 cup potatoes; cold mashed
3/4 cup cheddar cheese; shredded salt pepper
DOUGH: In bowl, combine flour with salt. Beat together egg, water and oil;
stir into flour mixture to make soft but not sticky dough that holds
together in a ball. If necessary, add 1 Tbsp more water at a time, being
careful not to make dough sticky. Turn out dough onto lightly floured
surface; knead about 10 times or till smooth. Halve dough, cover with
plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in
skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or
till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and
pepper. Working with one portion of the dough at a time, and keeping the
remaining dough covered, roll out on a lightly floured surface to 1/16"
thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp
filling on each round. Lightly moisten edge of one half of dough with
water, pinch edges together to seal and crimp attractively. Place on cloth;
cover with damp cloth to prevent drying out. Repeat with remaining portion
of dough. In large pot of boiling salted water, cook perogies in batches,
for 1 1/2 hr to 2 minutes or till they float to top, stirring gently to
prevent perogies from sticking together or to bottom of pan. With slotted
spoon remove to colander to drain. In large heavy skillet, melt butter over
medium heat, cook onion for about 5 minutes till golden. Add perogies and
toss to coat and warm through. Serve with sour cream. MAKES ABOUT 30
Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten
egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion. Mushroom:
In skillet, melt 2 Tbsp butter over medium heat, cook 3 cups chopped
mushrooms and 1/3 cup finely chopped onion for 7 to 9 minutes or until
moisture has evaporated. Remove from heat; stir in 1 egg yolk and 1 Tbsp
chopped fresh dill. Season with salt and pepper to taste.
Pecan Rice Melange
3/4 cup wild rice
4 1/2 cup chicken broth, divided
1 tablespoon butter
1 cup long grain rice
3/4 cup toasted chopped pecans
1/2 cup chopped parsley
Rinse wild rice. Combine wild rice with 2-1/2 c chicken broth, heat to
boiling. Cover, reduce heat, simmer 30 mins. Drain excess broth, set aside.
Heat remaining 2 c broth and butter to boiling. Add long grain rice, reduce
heat, simmer covered 15 mins. Combine rices. Toss with parsley and pecans
Yield: 6 servings
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