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BROCCOLI AND CHEESE FRITTATA 3

BROCCOLI AU GRATIN 4

BROCCOLI CHEESE CASSEROLE 5

BROCCOLI SOUFFLE 6

BROCCOLI WITH PINE NUTS 7

CARMELIZED ONION CUSTARDS 8

CARMELIZED ONIONS 9

FRESH ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE 10

GOOD LUCK SHIITAKE MUSHROOMS AND BROCCOLI RICE 11

GREEN BEAN CASSEROLE 12

HERBED PORTOBELLO MUSHROOMS WITH MASCARPONE 13

HOW TO CARMELIZE ONIONS 14

MIXED MUSHROOMS WITH GARLIC 15

MUSHROOM SAUTE 16

PARMESAN RISOTTO-STUFFED PORTOBELLOS 17

PORTAPIZZAS 18

ROASTED ONIONS WITH HERBED CHEESE STUFFING 19

ROASTED VIDALIAS 20

SAUTEED GREEN BEANS AND SHIITAKE MUSHROOMS 21

STIR FRIED ASPARAGUS WITH GINGER, 21

STIR-FRIED SESAME VEGETABLES 22

STUFFED PORTOBELLO MUSHROOMS 23

VEGETABLE STIR-FRY WITH ORANGE GINGER SAUCE 24

BROCCOLI AND CHEESE FRITTATA

½ tsp oil

1 ½ cups fat-free egg substitute

1 TBLS minced fresh basil or ½ tsp dried

½ tsp soy sauce

½ cup diced cooked red-skinned potatoes

1 cup cooked broccoli florets

¼ cup sliced pimento

1 TBLS minced green onions

1/3 cup grated low-fat cheddar cheese

Pinch of ground black pepper

To cook the broccoli and potatoes, steam them until just tender when pierced with a sharp knife, about 5 minutes. If the broccoli is ready first, remove it with tongs and cook the potatoes a few minutes longer.

Heat oil in large nonstick frying pan over medium heat.

In a large bowl, whisk together the egg substitute, basil and soy sauce. Add to the heated pan. As the eggs cook, gently push the outer edges toward the center with a spatula until eggs are about half set. Do not stir.

Sprinkle with potatoes, broccoli, pimentos and green onions. Place pan under broiler, 5-6 inches from heat. Broil 2-3 minutes. Sprinkle with the cheese and broil 2 minutes longer or until the cheese is melted. Sprinkle with pepper. Slice into wedges and serve immediately.

BROCCOLI AU GRATIN

1 1/2lbs broccoli separated into florets

1 (11 oz) can cheddar cheese soup

¼ cup milk

1 cup bisquick

¼ cup margarine

¾ tsp ground nutmeg

Heat 1 cup water with ½ tsp salt added and boil. Add broccoli, cover and bring back to boil. Cook until stems are tender, 12 to 15 minutes. Drain and arrange in ungreased oblong baking dish 12x7 ½ x2. Heat oven to 400. Beat soup and milk until smooth. Pour over broccoli. Mix bisquick, butter and nutmeg until crumbly. Sprinkle over cheese sauce and bake until crumbs are very light brown, about 20 minutes.

BROCCOLI CHEESE CASSEROLE

4 pkgs frozen chopped broccoli

1 large box Mrs. Paul’s onion rings (frozen)

12 oz mushrooms

1 large jar Cheese Whiz

Cook broccoli until crisp. Cut onion rings in small pieces. Saute mushrooms and melt Cheese Whiz.

Layer broccoli, onion rings, mushrooms and Cheese Whiz in casserole dish and bake at 350 for ½ hour, covered.

BROCCOLI SOUFFLE

1 pkg frozen chopped broccoli

½ can cream of mushroom soup

½ cup fat free grated cheddar cheese

1 egg

½ cup fat free mayonnaise

½ cup crushed cheese nips

Cook and drain broccoli. Beat egg and put in dish. Add rest of ingredients and salt and pepper to taste. Put cheese nips on top and bake at 400 for ½ hour.

BROCCOLI WITH PINE NUTS

2 lbs broccoli divided into florets and stems

3 TBLS olive oil

2 finely chopped garlic cloves

¼ cup chicken broth

½ tsp salt

¼ cup pine nuts, roasted

Parmesan cheese

Peel broccoli stems and cut into ½” pieces. Cut florets into 1” pieces. Heat olive oil in large skillet. Add and cook garlic over medium heat, stirring until aroma is released, about 45 seconds. Add broccoli florets and stems and cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes. Add chicken broth, cover and cook until broccoli is crisp-tender, about 3 minutes. Sprinkle and toss broccoli with salt. If serving warm, toss broccoli with pine nuts. If serving cold, cool slightly, place in tightly sealed container and refrigerator. Just before serving, add pine nuts and toss. Garnish with parmesan cheese shavings.

CARMELIZED ONION CUSTARDS

1 cup chopped carmelized onions, cooled (about 3 cups uncooked)

1/8 tsp salt

1/8 tsp pepper

1/8 tsp ground nutmeg

2 large eggs

2 large egg whites

1 (12 oz ) can evaporated skim milk

Cooking spray

Preheat oven to 325. Combine all ingredients except cooking spray in a large bowl. Spoon onion mixture into 6 (6 oz) custard cups coated with cooking spray. Place the custard cups in a 13x9” baking pan. Add hot water to pan to a depth of 1”. Bake at 325 for 1 hour or until a knife inserted in center comes out clean.

CARMELIZED ONIONS

1 ½ tsp olive oil

Cooking spray

3 cups vertically sliced sweet onions

Heat oil in a 12” nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.

FRESH ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE

2 egg yolks

1 tsp grated orange peel

2 TBLS orange juice

Dash each salt, freshly ground black pepper

¼ cup butter or margarine, cut into tablespoons

¼ cup dairy sour cream

Finely shredded orange peel (optional)

Prepare the asparagus. Snap off and discard woody bases from the fresh asparagus. If desired, scrape off scales. Cook asparagus, covered, in a small amount of boiling water for 8 to 10 minutes or until crisp-tender. Drain and set aside, keeping hot.

Hollandaise: In a small saucepan using a wire whisk, combine the egg yolks, grated orange peel, orange juice, salt and pepper. Over low heat, continue whisking, adding the butter one tablespoon at a time, until the butter is melted and the sauce is thickened (about 7 minutes). Remove the saucepan from the heat and stir in the sour cream. Return the sauce to the stove top and heat through but do not boil.

NOTE: The sauce can be made ahead of time and store, covered in the refrigerator. Before serving, gently reheat the sauce over low heat just until warm.

Sauce can also be served over fish.

GOOD LUCK SHIITAKE MUSHROOMS AND BROCCOLI RICE

2 TBLS sesame oil

2 TBLS melted butter

2 TBLS shallots, minced

1 cup shiitake mushrooms, sliced

¼ cup vegetable or chicken broth

2 cups fresh broccoli, cut into florets

1 ½ cups wild rice, cooked

1 tsp tamari

¼ cup sesame seeds

Heat oil and butter in skillet over medium heat. Add shallots and mushrooms and cook, stirring until mushrooms are heated through and shallots are golden, about 5 minutes. Stir in broth. Add broccoli, cover and steam for 8 to 10 minutes until tender, but still crisp. Add rice and tamari and stir until flavors are blended. Top with sesame seeds.

GREEN BEAN CASSEROLE

1 pkg frozen green beans

1 can mushroom soup

½ can onion rings

Cook beans according to directions and place in casserole dish with soup and onion rings, reserving some for garnish. Garnish top with remaining onion rings. Bake ½ hour at 325.

HERBED PORTOBELLO MUSHROOMS WITH MASCARPONE

8 large fresh portobello mushroom caps

Vegetable cooking spray

1 ½ TBLS fresh lemon juice

2 garlic cloves, minced

1 TBLS minced fresh basil

1 TBLS minced fresh oregano

1/3 cup chicken broth

¼ tsp freshly ground pepper

½ cup (4 oz) mascarpone cheese

Coat mushrooms with cooking spray and set aside. Stir together lemon juice and garlic in a small saucepan; cook over medium heat 1 to 2 minutes. Stir in basil, oregano chicken broth and pepper; bring to a boil. Remove from heat. Brush mushrooms with herb mixture, applying generously to the underside. Divide mascarpone in 8 portions and roll into balls.

Grill mushrooms, top side up, covered with grill lid, 5 to 7 minutes. Turn mushrooms and top each with a cheese ball. Grill, covered with grill lid, 5 minutes. Garnish with basil sprig, if desired.

HOW TO CARMELIZE ONIONS

To begin , peel and slice the onions quite thin, less than ¼” wide. (Eight onions for the recipe below). Here’s a hint: When you peel the onions, rinse them in cold running water. This reduces the amount of sulfur compounds and keeps you from crying so much. You can cut the onions somewhat thicker if you choose, but the thicker you cut them, the longer they will take to cook. If you cut them too thin, you’ll find they tend to scorch. Put the onions in a large skillet that you can cover tightly.

Add about ¼ cup of oil and toss the onions with the oil in the cold pan. Don’t worry about measuring the oil too closely. Your goal here is to just barely coat the onions. You’ll find that almost all of the oil will end up being drained off anyway. Starting with a cold pan gives you more control over how slowly you heat the onions. Cook things in a hot pan if you want to brown them quickly. If you want to cook them for a long time without browning them, start them in a cold pan. Start the onions with the lid on over medium heat. The lid will help the onions cook more evenly -–the top layer will be cooked almost as much as the bottom.

Stir every once in a while and watch as they release their water. After about 15 minutes, those onions that started out just barely moistened with olive oil will be swimming in liquid.

Once the onions are limp and moist, reduce the heat to low and continue cooking under cover. You’re trying to stretch the process out as long as possible. The more slowly the onions cook, the more evenly they will cook. This way everything will carmelize at about the same time and the onions will be thoroughly cooked all the way through rather than browned on the outside and crisp in the center. It can be reasonably done in 45 minutes to an hour. The longer it takes the safer you are. The goal is to brown the onions without blackening. Browning accentuates the sweetness of the onion. Stir more frequently at the end.

When the onions are almost finished, take off the lid. This allows the last of the onion water to evaporate. At that point, you’ll find you have a mass of limp golden onions swimming in olive oil. All of the other moisture will have evaporated. If you choose you can drain the onions in a strainer to get rid of almost all the oil.

MIXED MUSHROOMS WITH GARLIC

3 TBLS olive oil

1 ½ lbs. mixed mushrooms, such as shiitakes, creminis and chanterelles, tough stems discarded, caps quartered if large

Salt and freshly ground pepper

1 clove minced garlic

1 TBLS chopped flat-leaf parsley

Heat oil in large skillet. Add the mushrooms and cook over high heat, stirring often, until any exuded liquid has evaporated and the mushrooms are nicely browned, about 10 minutes. Season with salt and pepper and stir in the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute. Stir in the parsley and serve hot.

MUSHROOM SAUTE

1 TBLS olive oil

Salt

6 oz oyster mushrooms

6 oz shiitake mushrooms, stems removed

6 oz small crimini mushrooms

6 oz portobello mushrooms, sliced

3 TBLS unsalted butter

½ cup minced shallots

2 cloves minced garlic

¼ cup dry vermouth

¼ cup minced fresh chives

¼ cup fresh parsley, chopped

Salt and cayenne pepper to taste

Saute each mushroom type quickly over high heat, just until browned. Don’t overcook. Separate cooking keeps individual flavors and textures.

Place each batch of mushrooms on paper towels and lightly salt them. They’ve only just started to weep, so this allows extra moisture to drain. In the same skillet over medium heat, saute shallots and garlic in butter until tender. Add the vermouth and reduce for a couple of minutes. Return all mushrooms to skillet and toss until heated through. Season to taste with salt and cayenne. Add minced herbs just before serving.

PARMESAN RISOTTO-STUFFED PORTOBELLOS

1 (14 ½ oz) can chicken broth

2 cups water

1 TBLS oil, divided

1 cup minced fresh onion

1 cup minced celery

1 cup minced carrot

1 cup uncooked Arborio rice

1 cup dry white wine

½ cup grated parmesan cheese

¼ cup minced green onions or chives

4 (5 oz) portobello mushrooms (about 6” wide)

¼ cup (1 oz) part-skim mozzarella cheese

½ cup water

1 TBLS chopped onion

3 cloves minced garlic

1 (10 oz) bag fresh spinach (optional)

Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat 2 tsps oil in large saucepan over medium-high heat. Add minced onion, celery and carrot; saute 1 minute. Add rice, saute 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in parmesan cheese and green onions.

Preheat oven to 375.

Remove stems from mushroom caps and discard. Place mushroom caps, gill sides up, in a 13x9” baking dish. Spoon 1 ¼ cups risotto mixture into each cap and top each with 1 TBLS mozzarella cheese. Pour ½ cup water into dish. Bake at 375 for 30 minutes or until mushroom caps are tender.

Heat 1 tsp oil in large Dutch oven over medium-high heat until hot. Add chopped onion and garlic; saute 2 minutes or until tender. Add spinach and saute 2 minutes or until spinach is wilted. Arrange ½ cup spinach mixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon and place on spinach mixture.

NOTE: The spinach mixture makes a nice presentation for the stuffed mushrooms, but it may be omitted.

PORTAPIZZAS

Portabello mushroom caps, grilled, broiled or roasted, gills removed

Top each mushroom cap, gill side up, with one of these combos:

Prepared tomato or other pasta sauce, shredded mozzarella and parmesan cheeses.

Crumbled bacon and shredded cheddar cheese.

Prepared pesto and shredded monterey jack cheese.

Chopped plum tomatoes, dill and crumbled feta cheese.

Cook, crumbled sausage and shredded mozzarella cheese.

Briefly broil the Portapizzas until cheese melts.

ROASTED ONIONS WITH HERBED CHEESE STUFFING

6 med-large onions (just bigger than a baseball)

¼ plus 1 BLS olive oil, divided

3 cloves chopped garlic

½ cup dry sherry

3 cups diced french bread

1 cup vegetable or chicken stock

¼ cup diced dry-packed sundried tomatoes

½ cup freshly grated Gouda cheese

½ cup freshly grated parmesan cheese

2 tsps chopped fresh basil

1 tsp chopped fresh thyme

Salt and freshly ground black pepper to taste

Preheat oven to 325. Slice off tops of onions, cut part of the bottoms off so they will sit flat and peel them. Place onions on a rack in a roasting pan and drizzle with ¼ cup olive oil. Place in oven and bake until the onions are tender when pierced with a fork, about 1 ½ hours.

Remove onions from oven and cool. Pull the centers out of the onions by pushing from the bottom with your fingers and gently pulling at the other end, leaving at least 3 layers intact inside. Set aside and reserve the centers of the onions.

To prepare the stuffing, dice the reserved centers of onions. Heat 1 TBLS olive oil in a medium saute pan over high heat until very hot. Add the diced onions and saute until fragrant, about 2 minutes, then add the garlic and saute for about 1 minute. Add the sherry and reduce by half, then remove the pan from the heat and let cool.

Preheat oven to 350. Place diced bread in a large bowl. Add onion mixture and toss together. Add enough of the stock to moisten the bread and mix well. Add the tomatoes, Gouda, parmesan, basil and thyme and mix well. Season to taste with salt and pepper. Stuff each onion with a heaping ½ cup of filling. Place the stuffed onions on the rack in the roasting pan and bake until heated through, about 20 minutes. Remove from oven and serve hot.

ROASTED VIDALIAS

4 medium vidalia or other sweet onions, each peeled and cut into 8 wedges

olive oil flavored cooking spray

1 tsp dried thyme

½ tsp salt

¼ tsp freshly ground pepper

1 TBLS balsamic vinegar

Preheat oven to 350. Arrange onion wedges on a jelly roll pan coated with cooking spray and lightly coat onions with cooking spray. Sprinkle thyme, salt and pepper over onions. Bake at 350 for 30 minutes. Turn onion wedges over and bake an additional 25 minutes or until onions are tender. Spoon onions into serving dish and drizzle with vinegar.

SAUTEED GREEN BEANS AND SHIITAKE MUSHROOMS

3 TBLS margarine

2 shallots, minced

1 ¼ cup shiitake mushrooms, sliced

1 lb fresh green beans, blanced

Salt and freshly ground back pepper to taste

Heat margarine in large skillet. Saute shallots for 3 minutes and add mushrooms. Saute for 2 minutes. Add green beans and cook for another 2 minutes. Cook until tender, about 5 minutes. Add salt and pepper to taste.

STIR FRIED ASPARAGUS WITH GINGER,

GARLIC AND BASIL

2 TBLS soy sauce

1 TBLS dry sherry

1 TBLS water or chicken stock

1 TBLS canola oil

1 ½ lbs asparagus, ends snapped and cut into small pieces

2 tsps minced garlic

2 tsps minced fresh ginger

½ cup minced fresh basil

1 TBLS chopped scallions

½ tsp sugar

Combine the soy sauce, sherry and water and set aside. Place a large skillet over high heat for 4 minutes. Add 2 tsps canola oil and heat for 1 minute or until the oil just starts to smoke. Add the asparagus and stir fry for about 2 minutes or until barely tender. Clear the center of the pan, add the garlic and ginger and 1 tsp of oil and saute for 10 seconds. Remove pan from heat and stir the ingredients to combine. Place pan back on heat, stir in the soy sauce mixture and cook for 30 seconds. Add the basil, scallions and sugar and cook and stir for another 30 seconds.

STIR-FRIED SESAME VEGETABLES

2 TBLS sesame oil, divided

½ cup sliced fresh broccoli florets

¼ cup diagonally sliced celery

2 cups chopped bok choy, stems and leaves

½ cup thinly sliced onions

2 TBLS Emeril’s Vegetable Dust

½ tsp salt

4 turns freshly ground pepper

½ cup red bell pepper strips

½ cup fresh bean or sunflower sprouts

½ cup water

1 tsp soy sauce

Have everything sliced, diced and ready before you start this dish because you must cook it fast to keep the vegetables crisp.

Heat 1 TBLS sesame oil in a large skillet over high heat. Add the broccoli and stir-fry for about 30 seconds. Add celery and stir-fry 30 seconds. Add the bok-choy, onions, salt, pepper and Emeril’s Vegetable Dust and stir- fry for 30 seconds. Add bell pepper and bean sprouts and stir-fry 1 minute. Stir in water, soy sauce and remaining 1 TBLS sesame oil and remove from heat. Serve immediately.

Can be served over rice.

STUFFED PORTOBELLO MUSHROOMS

Marinated mushrooms:

½ cup chopped fresh cilantro

¼ cup fresh lime juice

1 TBLS olive oil

2 tsps dried oregano

1 tsp black pepper

4 minced garlic cloves

4 lg portobello mushrooms, gills and stems removed

Stuffing:

1 tsp olive oil

½ cup diced red bell pepper

½ cup diced yellow bell pepper

½ cup diced onion

4 cups (1/2”) cubed sourdough bread (about 6 1-oz slices)

½ cup (2 oz) shredded reduced-fat Monterey Jack cheese

¼ cup minced fresh parsley

2 TBLS water

2 large eggs, lightly beaten

2 TBLS grated parmesan cheese

Prepare marinated mushrooms. Combine first 6 ingredients in large zip-loc plastic bag. Add the mushrooms, seal and marinate in refrigerator 15 minutes.

Preheat oven to 350. Prepare stuffing: Heat oil in large nonstick skillet over medium high heat until hot. Add bell peppers and onion and saute 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir in Jack cheese, parsley, water and eggs. Drain mushrooms and discard marinade. Place mushroom caps, stem sides up, on baking sheet. Spoon 1 cup stuffing into each mushroom cap and sprinkle each with 1 ½ tsps parmesan cheese. Bake at 350 for 25 minutes or until lightly browned and mushrooms are tender.

VEGETABLE STIR-FRY WITH ORANGE GINGER SAUCE

½ cup slivered or sliced almonds

1 ½ tsp peanut oil or canola oil

1 onion, chopped

4 cups broccoli and/or cauliflower florets

3 cups chopped cabbage (1/2 small head)

2 cups sliced shiitake mushroom caps

1 large carrot, peeled and thinly sliced

½ tsp salt

1 lb fresh spinach, stemmed

6 cloves minced garlic

Orange-Ginger Sauce

In a small dry skillet, toast almonds, stirring until fragrant, 5 to 7 minutes. Transfer to small bowl and set aside. Heat large wok or deep skillet over medium heat. Add oil, increase heat to high, add onion and stir fry for 1 minute. Add broccoli and/or cauliflower, cabbage, mushrooms, carrot and salt. Stir-fry over high heat until vegetables are crisp-tender, 3 to 4 minutes. Stir in spinach and garlic and cook until spinach wilts, 1 to 2 minutes more. Whisk Orange-Ginger sauce and add to pan with vegetables. Stir-fry until sauce is glossy and vegetables are coated, 2 to 3 minutes more. Serve immediately, sprinkled with reserved almonds.

ORANGE-GINGER SAUCE

1 ½ TBLS cornstarch

½ tsp freshly grated orange zest

1 cup fresh orange juice

2TBLS soy sauce

1-2 TBLS honey

1 TBLS minced fresh ginger

2cloves minced garlic

1 tsp chile paste with garlic

Salt and cayenne pepper to taste

In small bowl, combine cornstarch and orange zest. Gradually whisk in orange juice. Add soy sauce, 1 TBLS honey, ginger, garlic and chile paste. Season with salt, cayenne and additional honey, if desired. Transfer to a small saucepan and cook over medium heat, whisking constantly, until boiling. Reduce heat to low and simmer, whisking frequently, until thickened and glossy, 3 to 5 minutes. (The sauce will keep covered, in the refrigerator for up to 3 days).

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