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Summer Cornets Susie
Publication date: 06/05/2002
Yield: Makes 8 cornets
Ingredients:
3 ounces unsalted butter
8 tablespoons sugar, divided use
1/2 teaspoon vanilla extract
1 egg white
3 tablespoons flour
1 cup mixed fruit per cornet: pitted cherries, red currants, blackberries, raspberries, loganberries, strawberries and blueberries
1 cup heavy cream
mint leaves and confectioners' sugar for dusting
Preheat oven to 375 degrees, and line a cookie sheet with a reusable nonstick cooking mat. Melt butter in a saucepan, and while it is still warm, add 6 tablespoons sugar and whisk. Add vanilla and egg white and whisk, then add flour and whisk until smooth. The mixture will still be a bit liquid.
Spoon heaping tablespoons of dough onto prepared cookie sheet, making only four cookies at a time.
Using the bowl of a teaspoon, spread the cookies in a circular motion (like spreading sauce on a pizza) until each cookie is 5 inches in diameter.
Bake for about 10 minutes until browned. Remove from oven and let settle for 90 seconds before molding.
To mold, roll each warm cookie around a cone-shaped metal cornet, removing the cookies when cool.
For the filling, whip the cream with the remaining 2 tablespoons sugar until stiff. Transfer to a pastry bag with a star tip and partially fill each cornet.
To serve, arrange the cornets on a plate, pipe a little more cream on the plate and arrange fruit as if coming out of cornet.
A few mint leaves and a dusting of confectioners' sugar can garnish.
Roasted Vegetables on the Grill
Publication date: 09/13/2006
Yield: Serves 4
Ingredients:
2 small eggplants, cut in 1-inch chunks
2 zucchini, thinly sliced
2 red onions, thinly sliced
1 yellow onion, thinly sliced
1 small package (8 ounces) sliced mushrooms
2 tablespoons olive oil, plus more for brushing naan
2 ripe tomatoes, cored, chopped, or 2 cups halved cherry tomatoes
1/4 cup pitted olives, halved
freshly ground pepper
4 naan or pita rounds
2 tablespoons shaved parmesan cheese or crumbled goat cheese
Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of foil with edges folded up to hold juices.
Transfer vegetables to grill. Cover grill; cook 20 minutes. Add tomatoes to vegetable mixture. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Carefully slide a large spatula or cookie sheet under the foil to remove vegetables from grill. Add olives to vegetables; season with pepper to taste. Set aside.
Brush naan with olive oil. Grill bread, turning once, 1 minute. Place naan on plates; top with vegetables. Top with parmesan or goat cheese.
Total time: 45 minutes
Per serving: 428 calories, 13 grams fat, 3 grams saturated fat, 2 milligrams cholesterol, 68 grams carbohydrate, 15 grams protein, 510 milligrams sodium, 16 grams fiber
Salmon With Vegetables in Herb Butter Sauce
Publication date: 03/17/2004
Yield: Serves 4
Ingredients:
2 tablespoons dry white wine
1/2 cup fish stock or bottled clam juice
juice of 1/2 lemon
1 bay leaf
1 small carrot, sliced
1/2 red onion, chopped
1 small zucchini, chopped
4 cherry tomatoes, halved
1 cup packed spinach leaves, rinsed and coarsely chopped
4 salmon fillets, skin and pin bones removed (5 to 6 ounces each)
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh chives
1/2 teaspoon fennel seeds
salt and freshly ground pepper to taste
4 strands each dried dulse, hijiki and kombu or 12 strands Ocean Greens sea vegetables (see note)
2 tablespoons canola oil
4 sprigs fennel for garnish
In a large nonreactive saute pan or skillet, cook the white wine over medium heat until reduced by half. Add the fish stock or clam juice, lemon juice, bay leaf and vegetables. Place the salmon on top. Cover and cook 4 to 5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the salmon to a plate and keep warm.
Stir in the butter, one piece at a time, until well blended. Stir in the herbs, salt and pepper and cook for 30 seconds. Add the dulse and hijiki and cook for 1 minute. In a small skillet, heat the oil over medium heat. Quickly fry the kombu. Using a slotted spoon, transfer to paper towels to drain. Remove bay leaf before serving. To serve, place a salmon fillet in the center of a plate, spoon the sauce and vegetables over, and garnish with the fried kombu and fennel sprigs.
Note: Dried dulse, hijiki, kombu and sea vegetables are available in health food stores, specialty stores and Asian grocers.
Per serving: 527 calories; 34 grams protein; 40 grams fat; 17 grams saturated fat; 7 grams carbohydrate; 2 grams fiber; 150 milligrams cholesterol; 154 milligrams sodium
"The New Irish Table" by Margaret Johnson (Chronicle Books, 2003, $24.95)
Root Vegetables With Sherry
Publication date: 02/04/2004
Yield: Makes 4 to 6 servings
Ingredients:
1 1/2 pounds assorted root vegetables such as turnips, carrots, rutabaga, celery root, parsnips, peeled
1 large onion, sliced vertically from stem to root end
about 1/2 cup water or vegetable broth
2 tablespoons extra-virgin olive oil
1/4 cup dry sherry
1 teaspoon salt
1/4 teaspoon white pepper, or to taste
If using parsnips, remove the fibrous core that runs down the center. To do this, cut the parsnip into quarters and, using a paring knife, cut out the core. Cut all root vegetables into sticks of fairly equal thickness and length.
Cook the onion in 1/2 cup water in a large skillet over medium-high heat until the onion is softened and most of the water has evaporated. Add the olive oil, sherry, root vegetables, salt and white pepper.
Cover the skillet and cook over medium-low heat for about 20 minutes, until the vegetables are tender, adding a little vegetable broth or water if the mixture becomes too dry before the vegetables have softened. Check for seasoning and serve hot.
Per serving: 100 calories; 1 gram protein; 5 grams fat; 1 gram saturated fat; 14 grams carbohydrate; 0 milligrams cholesterol; 432 milligrams sodium
From "Regina's International Vegetarian Favorites" by Regina Campbell (H.P. Books, 2003, $18.95)
Moroccan Stew with Roasted Vegetables
Publication date: 02/06/2008
Yield: Makes 6 servings
Ingredients:
1 yellow onion, roughly cut into 1 1/2-inch pieces
1 green pepper, seeded and roughly cut into 1 1/2-inch pieces
1 red pepper, seeded and roughly cut into 1 1/2-inch pieces
1 yellow squash, cut into 2-inch pieces
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can fat-free, low-sodium chicken broth
2 cloves garlic, finely chopped
1/2 cup dried, pitted plums (prunes)
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon cinnamon
hot cooked couscous or rice (optional)
2 tablespoons slivered almonds, toasted (optional)
Preheat oven to 450 degrees.
Coat a large baking sheet with nonstick vegetable cooking spray. Place onion, peppers and squash in a zip-top plastic food bag; drizzle with olive oil and distribute evenly throughout bag. Place vegetables on baking sheet. Place chicken on another baking sheet that has been coated with nonstick vegetable cooking spray.
Place both pans in oven (on different racks if need be) and roast 10 minutes. Remove vegetables from oven and stir. Return to oven. Remove chicken from oven and turn over. Return chicken to oven and roast chicken and vegetables 10 to 15 additional minutes or until chicken is done (meat thermometer registers 170 degrees) and vegetables are tender and golden.
Meanwhile in a large saucepan or Dutch oven, combine remaining ingredients except couscous and almonds.
Simmer 10 minutes. Add roasted vegetables to saucepan. Dice chicken and add to saucepan. Stir well and heat through.
Served over hot couscous or rice and garnish with slivered almonds, if desired.
Per serving, without couscous: 245 calories, 5 grams fat, 1 gram saturated fat, 44 milligrams cholesterol, 25 grams carbohydrate, 25 grams protein, 369 milligrams sodium, 5 grams fiber
Recipe and analysis provided by The Kansas City Star.
Poached Chicken and Vegetables
Publication date: 08/18/2004
Yield:
Ingredients:
4 pounds of raw chicken, whole or parts
4 to 5 medium carrots, peeled, ends trimmed
4 to 5 stalks of celery, with leaves
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
3/4 pound onion, pearl onions or large yellow onion cut in quarters
6 whole cloves
1 tablespoon salt
1 cup white wine
10 cups lukewarm water
Rinse chicken and place in a large pot. Tie the carrots and celery together in a tight bundle with twine and put in the pot. Do the same with thyme, parsley and bay leaves. Stud some of the onions with the cloves and toss all the onions in the pot. Add the salt, wine and warm water.
Set a colander or steam basket upside down on top of the chicken and vegetables to hold them down, under the liquid. Heat rapidly to a boil, lower the heat and maintain a gentle boil for 20 minutes. Remove the colander. Raise the heat to bring the broth to a strong boil. Cover the pot with a tight lid; turn off the heat. Let sit for 45 minutes to an hour. Remove the chicken and vegetables, discarding the cloves and the bundle of herbs and bay leaves. Save the broth.
To assemble potpie: Preheat oven to 400 degrees. For the sauce, put the 4 cups of poaching broth in a medium saucepan and boil rapidly to concentrate the flavor and reduce the mixture by half, to 2 cups. Meanwhile mix the chicken, vegetables and peas in a deep, 8-inch in diameter oval baking dish.
In heavy, 2-quart saucepan, melt the 3 tablespoons butter and whisk in the 4 tablespoons flour to make a thick paste. Cook over medium heat for a couple of minutes, whisking steadily, while the roux bubbles and foams. Remove the roux from the heat, and pour in the 2 cups of broth, whisking rapidly. Return to heat, stir in cream, and bring to a gentle boil.
Cook for 2 to 3 minutes, stirring, until sauce is thick enough to coat a spoon. Season with salt and pepper to taste. Pour the sauce over chicken and vegetables. Sauce should cover all pieces and come to within 1/2 inch of top of baking dish. Remove pastry dough from refrigerator; slice in two, returning the remaining half to refrigerator for storage. Set dough on floured work surface and roll out with rolling pin, working both sides, eventually shaping it so that it covers top of baking dish, plus 1 1/2 inch overlap.
Crack 1 egg into small bowl and beat it with a fork. Brush a thin layer of this egg wash around the rim and outside of the baking dish. Drape dough over baking dish, so that it rests on filling and extends over the edges. Press the overlap against the egg-washed outside of the dish, sealing the pie. Trim excess dough. Brush the entire surface of dough with the egg wash.
With a paring knife, make shallow cuts at top of pie, cutting through dough. Using the knife tip, make 3 vent holes, 1/4 inch wide, evenly spaced in the middle of the crust. Place dish on a cookie sheet, and set in the 400-degree oven. Bake for 20 minutes, then reduce heat to 375 degrees and bake for another 15 minutes to 20 minutes, until the crust is golden and the filling is bubbling through the vents.
Adapted from "Julia and Jacques Cooking at Home"
Fish and Vegetables in Thai Sauce
Publication date: 02/21/2007
Yield: Makes 4 servings
Ingredients:
2 firm-textured fish fillets, 8 to 9 ounces each
1/2 cup rice vinegar
1/4 cup honey
4 cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes
2 teaspoons vegetable oil
1 red pepper, cut into strips about 1/4 inch wide
1 small zucchini, cut into strips about 2 inches by 1/4 inch
1 cup sliced mushrooms
2 tablespoons minced cilantro (optional)
Place fish in zip-top bag. Combine vinegar, honey, garlic and red-pepper flakes; spoon 3 tablespoons vinegar mixture over fish. Seal bag, turn to coat well and allow to marinate 15 minutes. Reserve remaining vinegar mixture.
Spray broiler pan with nonstick spray coating. Drain fish and place on broiler pan. Broil 5 minutes, turn and broil about 3 minutes or just until fish is done and flakes easily.
Meanwhile, heat oil in large skillet over medium-high heat. Add vegetables and stir-fry 2 minutes. Pour reserved vinegar mixture over vegetables and heat to boil. Boil 30 seconds, stirring constantly.
Arrange vegetables and sauce on serving plate. Top with fish, then spoon some sauce over top of fish. Sprinkle with cilantro, if desired.
Per serving: 208 calories, 3 grams fat, trace saturated fat, 49 milligrams cholesterol, 25 grams carbohydrate, 22 grams protein, 68 milligrams sodium, 2 grams fiber
--Recipe and analysis provided by The Kansas City Star.
Speedy Shrimp With Thai Curry Vegetables
Publication date: 06/28/2006
Yield: Serves 4
Ingredients:
1 tablespoon vegetable oil
2 teaspoons each: roasted sesame oil, red curry paste
2 carrots, cut into 2-inch-long matchsticks
1 each, cut into matchsticks: zucchini, yellow squash
1 white onion, cut vertically into eighths, or 5 green onions, cut into 2-inch lengths
1 red bell pepper, cut into matchsticks
1 1/2 cups broccoli florets
1 pound medium shelled tail-on raw shrimp, thawed if frozen
chili-garlic sauce (such as sriracha), lime wedges, fresh chopped cilantro, chopped peanuts, bean sprouts (optional)
Heat a wok or large skillet over high heat. Add vegetable oil, sesame oil and red curry paste; cook, stirring, 30 seconds. Add carrots, zucchini, yellow squash, onion, bell pepper and broccoli. Stir-fry until vegetables soften slightly and their colors become very bright, about 4 minutes.
Transfer vegetables to a plate; set aside. Add shrimp to skillet; stir-fry until shrimp turn pink, about 2 to 3 minutes. Return vegetables to skillet; remove from heat. Divide among 4 plates; add garnishes as desired.
Total time: 38 minutes
Per serving: 187 calories, 7 grams fat, 1 gram saturated fat, 168 milligrams cholesterol, 11 grams carbohydrate, 20 grams protein, 222 milligrams sodium, 3 grams fiber
Thai Red Curry with Vegetables
Publication date: 09/06/2006
Yield: Serves 4 to 6
Ingredients:
two 14-ounce cans of coconut milk (or light coconut milk)
1 tablespoon Thai Kitchen Red Curry Paste
4 tablespoons fish sauce
1/2 cup vegetable or chicken stock
1/2 cup each of 3 to 4 vegetables, such as zucchini, sugar snap peas, mushrooms, red peppers, broccoli or bamboo shoots
raw shrimp (optional)
Bring coconut milk, curry paste, fish sauce and vegetable stock to a boil. Simmer 10 minutes. Add vegetables and simmer for 10 to 12 minutes. If you like, add raw shrimp and cook till shrimp is cooked through. Serve over rice.
Per serving (based on 6 servings, without shrimp or rice): 276 calories, 4 grams protein, 28 grams fat, 25 grams saturated fat, 6 grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 1,118 milligrams sodium
--Courtesy of Janet Weber
Steamed Salmon With Confetti Vegetables
Publication date: 03/05/2008
Yield: Makes 4 servings
Ingredients:
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon each: red-pepper flakes, sugar
4 fillets salmon, about 6 ounces each
1/2 teaspoon salt
freshly ground pepper
1 cup each: shredded carrots, pre-cut mixed diced onions and peppers
Heat 1 inch of water to a boil in a steamer or Dutch oven over high heat. Meanwhile, combine the soy sauce, sesame oil, red pepper flakes and sugar in a small bowl; set aside.
Season the fish with salt and pepper to taste. Arrange the fillets on the steaming rack. Scatter the carrots, onions and peppers over the fillets. Drizzle the soy-sauce mixture over the vegetables and fish. Place rack in the steamer. Cover; lower the heat to medium.
Steam the fish and vegetables until the fish is translucent and just flakes, about 4 to 6 minutes.
Per serving: 313 calories, 14 grams fat, 2 grams saturated fat, 107 milligrams cholesterol, 6 grams carbohydrate, 39 grams protein, 615 milligrams sodium, 1 gram fiber
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