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Old March 19th, 2008, 12:29 AM   #21
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Tomatoes & Yellow Pepper harmony

Ingredients

2 Tbsp. olive oil
2 Tbsp. white wine vinegar or balsamic vinegar
1 Tbsp. snipped fresh chives or sliced green onions
2 tsp. snipped fresh basil
1 tsp. sugar
1/2 tsp. Dijon-style mustard
1/8 tsp. ground black pepper
3 large yellow sweet peppers, sliced into rings
Olive oil
3 large red heirloom tomatoes, cut into wedges (about 1-1/2 lb. total)
Fresh spinach leaves
2/3 cup crumbled Gorgonzola or blue cheese (about 3 oz.)

Directions
1. For dressing, in a screw-top jar combine the 2 tablespoons oil, the vinegar, chives or green onions, basil, sugar, mustard, and black pepper. Cover and shake well. If desired, chill for up to 24 hours.

2. Generously brush sweet pepper rings with olive oil. Place sweet pepper rings on the grill rack directly over medium-hot heat. Grill for 5 to 6 minutes or until crisp-tender, turning once halfway through grilling. If desired, chill for up to 24 hours.

3. To serve, line 4 to 6 salad plates with spinach. Arrange the sweet pepper rings and tomato wedges on spinach. Sprinkle with crumbled cheese. Shake dressing to mix; drizzle over salads. Makes 4 to 6 servings
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Old April 3rd, 2008, 09:10 PM   #22
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Couscous with Vegetable Sauce:

Yield: enough for 8-10 persons

Sauce

3 tablespoons butter
1/2 teaspoon Hing / Asafoetida
6 small zucchinis, cut into 1 inch sections
2 medium green peppers, seeded, cored, and cut into thick strips
2 large potatoes, peeled and coarsely chopped
2 turnips, cut in half and sliced lengthwise
at least 4 cups water
2 cups chickpeas, cooked and drained or 1 can chickpeas
8 medium tomatoes, diced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
2 teaspoons turmeric
2 small hot green chilies, chopped
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper


Couscous

2 cups water
1 tablespoons oil
1 teaspoons salt
1 cup couscous
2 tablespoons butter


To make the sauce

1. Melt the 3 tablespoons of butter over moderate heat in a heavy 8quart pot. Add the hing / asafoetida, zucchinis, peppers, potatoes, and turnips and saute' for 10 minutes. Add half the water and bring to a boil. Reduce the heat and simmer for 30 minutes.

2. Add the chickpeas, tomatoes, ground coriander, cumin, turmeric, chilies, salt, pepper, and the rest of the water, (adding more if needed). Stir well and reduce the heat to a simmer. Cook for another 15 minutes. Towards the end of the cooking time for the sauce, prepare the couscous.

To prepare the couscous

1. Pour 2 cups water into a large saucepan. Add 1 tablespoons oil and 1 teaspoon salt and bring to the boil. Remove from the heat.

2. Stirring constantly, add the couscous. Allow the grains to swell for 2 minutes. Add 2-3 tablespoons butter and heat the grains over low heat for 3 minutes whilst stirring with a fork.

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Old April 4th, 2008, 01:53 AM   #23
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Sweet and Sour Vegetables

(Khathi Mithi Sabji)

6 oz. tamarind
2 tablespoons ghee
1 teaspoon cumin seeds
2 tablespoons ginger
2 green chillies, sliced
1/2 teaspoon ground black pepper
1/4 teaspoon asafoetida
1-1/4 cups whey
2/3 cup brown sugar
1 pineapple, trimmed and cubed
3 carrots, sliced
2 teaspoons mango powder
2 teaspoons paprika
2 teaspoons ground coriander
10 oz. pressed paneer, cubed
3 zucchinis, cubed
4 tomatoes, quartered
3 stalks celery, diced
3 teaspoons salt
4 potatoes, washed, peeled, cubed, and deep-fried


Start by making the tamarind juice:

Remove the seeds and tear or chop the pulp into small pieces. Boil the pieces of pulp in a small amount of water for about 10 minutes, or until the pieces of pulp soften and fall apart. Then force as much of the pulp as possible through a strainer. Keep the liquid and discard the fibrous residue left in the strainer.

Heat the ghee in a large saucepan and fry the cumin seeds, then the grated ginger and green chillies. Next toss in the ground pepper and the asafoetida and fry for a few seconds more.

Then pour the whey into the masala and simmer for a moment. Add the tamarind juice, brown sugar, pineapple chunks, sliced carrots, mango powder, paprika, and ground coriander. Allow to boil and thicken, stirring occasionally to prevent scorching.

Meanwhile, deep-fry the paneer cubes, then the potato cubes, until light brown and set them aside.

Add the zucchini and celery to the masala, cover the pan, and cook until barely tender. Then add the fried paneer cubes, tomatoes, and salt.
Stir well. Add the fried potatoes after the paneer cubes have soaked up some of the sauce and become juicy. Cover the pan, and cook until all the ingredients are tender.


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Old April 4th, 2008, 01:56 AM   #24
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Samosa

Vegetable turnovers

Preparation and cooking time: 1 hr 15 min

4 cups white flour
1/2 teaspoon salt
1/2 cup melted butter or ghee
2/3 cup cold water
2 or 3 medium-sized potatoes
1/2 cauliflower, separated into flowerets
1 1/2 cups fresh peas
4 tablespoon ghee or vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon grated fresh ginger
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon asafoetida
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoon salt
1/4 teaspoon pepper
ghee or vegetable oil for deep-frying


Put the white flour and salt in a bowl and dribble the melted butter or ghee over the top. Rub the butter or ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Slowly mix in the water and gather the flour together to make a dough. Knead vigorously for 5 minutes, until it is smooth and soft but doesn't stick to your fingers. Gather the dough into a ball, sprinkle with a few drops of water, and cover with a damp cloth while you prepare the filling.

Peel the potatoes and dice them. Either grate the cauliflower flowerets through the largest holes of a metal grater or cut them into tiny flowerets. Boil the peas until they are tender; then drain and set them aside.

Place a large frying pan over medium heat, and fry the cumin and fenugreek seeds in 2 tablespoons of ghee or oil. When they begin to darken, toss in the grated ginger and the powdered spices and fry for a few seconds more.

Now put in the potato cubes; stir-fry for 3 or 4 minutes, then add the cauliflower. Stir-fry for another 3 or 4 minutes. Add 2 tablespoons of water, cover, and cook for about 15 minutes, until the vegetables are tender (watch closely to prevent burning). Stir the peas into the mixture, season with the salt and pepper, then spread the contents of the pan on a clean surface to cool while you roll out the dough.

Dust the rolling surface with flour. Form the dough into 10 balls. Roll out each ball to make a 6-inch circle. Cut each circle in half. Take each half-circle and moisten the edge of its straight side from the center to one end. Bring the two ends of the straight side together to make a cone. Firmly press the dry side over the wet side to seal the cone tight. Stuff the cone to two-thirds with filling. Then close the opening by pinching and folding the two edges together to form a pleated top.

Heat the ghee or oil in a deep-frying vessel over medium heat. Fry a few samosas at a time (as many as will cover the surface of the ghee in one layer). Fry them for 10 - 15 minutes, turning them often until both sides are golden-brown. Remove and drain.

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Old April 8th, 2008, 04:12 PM   #25
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VEGETABLE STOCK

FROM THE SEA GRILL
2 quarts water
3 carrots, peeled and chopped
1 leek, root only, very well washed
2 onions, unpeeled but cubed
5 garlic cloves, peeled
2 bunches scallions, green parts and roots only
1 bunch dill stems and/ or leaves
2 bunch Italian parsley stems
2 bay leaves
12 cracked peppercorns
1 dried chili pepper, with seeds
sea salt and freshly ground black pepper

In a large stockpot, bring 2 quarts of water to a boil and add all the vegetables. Simmer, uncovered, for 25 minutes. Add the herbs and spices and simmer an additional 5 minutes. Strain the mixture through a colander into a bowl, season with salt and pepper to taste, let cook,, then sore, covered, in the refrigerator or freezer.


1 QUART
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Old April 10th, 2008, 12:07 AM   #26
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ASPARAGUS
PREP TIME: 10 MIN
1 BUNCH OF MED SIZED ASPARAGUS, ABOUT 1 LB.
2 TBSP. EXTRA VIRGIN OLIVE OIL
2 TBSP. FRESHLY GRATED PARMESAN CHEESE
1 TSP. LEMON ZEST-FRESHLY GRATED LEMON RIND
SALT AND FRESHLY GROUND BLACK PEPPER

1. Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2. Fill a med sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
(the writer said, “when working with such few ingredients, it is best to use only the highest quality).
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Old April 10th, 2008, 01:38 AM   #27
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Khasa Obla Gobhi

Whole Cauliflower Crown with Spiced Tomato Sauce

1 large cauliflower or 2 small
about 3 cups salted water for cooking the cauliflower
5 medium-sized tomatoes, peeled, and quartered
1/4 cup plus 2 tablespoons water
1 bay leaf
6-8 peppercorns
4 tablespoons ghee
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon paprika
1/4 teaspoon ground fennel
1/4 teaspoon ground mustard
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 cup plain yogurt or sour cream at room temperature
2 tablespoons slivered toasted almonds or pistachios


To prepare the cauliflower, trim off the base and outer green leaves, leaving only the light green leaves clinging to the flowerets. Using a small knife angled toward the center of the head, hollow out the stem about 1-1/2 inches deep. Immerse the cauliflower head down in cold salted water.

Pour the 3 cups salted water into a saucepan slightly larger than the cauliflower and bring to a boil over high heat. Place the cauliflower in it, stem end down, and when the water returns to the boil, cover and boil for 15-25 minutes over moderate heat.

Meanwhile, place the tomatoes in a small saucepan with the 1/4 cup water and the bay leaf and peppercorns. Gently boil over moderate heat for 10 minutes. Strain the juice through a sieve, discarding the seeds and spices.

Combine the ground spices with the 2 tablespoons of water in a small dish. Heat the remaining 3 tablespoons of ghee in a small saucepan over moderate heat. Add the spice water and fry for 30 seconds. Pour in the tomato juice, salt and sugar, bring to a boil and reduce until thick enough to coat a stirring spoon.

To serve, spoon the tomato sauce over the cauliflower, drizzle the yogurt or sour cream over the sauce and sprinkle with nuts. Serve immediately, cutting into wedges...

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Old April 11th, 2008, 03:24 PM   #28
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from Shun Lee:
Speciality from a region of China

DRY SAUTEED STRING BEANS

2 tsp soy sauce
2 tsp sugar
4 c. vegetable or soy bean oil
1 ½ lbs. string beans, trimmed
6 Tbsp. light Chicken stock
2 Tbsp. sherry
6 scallions, with stems and bulbs, finely chopped
4 Tbsp finely chopped Szechuan pickles
1 Tbsp sesame oil

1. Mix soy sauce and sugar together in a small bowl.
2. Heat all but 1 Tbsp of the vegetable or soy bean oil in a large wok, for about 3 minutes. Stir with a large metal spoon until the oil becomes opaque.
3. With a strainer, carefully remove the beans from the hot oil and immediately top the beans with the remaining Tbsp. of oil (keep the beans in the strainer until you are ready to return them to the wok.) There should be very little oil remaining in the wok; pour off what remains and reserve for future Chinese Cooking.
4. In the wok, heat the chicken broth, sherry and soy-sugar mixture and add the scallions. Szechuan pickles, and then the string beans. Stir-fry with the sesame oil, cooking no more than 5 minutes.
HINTS FROM THE COOK: The key to Chinese cooking is to use a very high flame and cook quickly. The food must be crisp and tender. Make sure not to overcook anything.
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Old April 11th, 2008, 09:51 PM   #29
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Fajitas Vegetarian Style
SERVES 6

2 Tbsp. CORN OIL
2 ONIONS, THINLY SLICED
2 GARLIC CLOVES, FINELY CHOPPED
2 GREEN BELL PEPPERS, SEEDED AND SLICED
2 RED BELL PEPPERS, SEEDED AND SLICED
4 FRESH GREEN CHILES, SEEDED AND SLICED
2 tsp. CHOPPED FRESH CLIANTRO
12 WHEAT TORTILLAS
8 OZ/225 G MUSHROOMS, SLICED
SALT AND PEPPER

1. Heat the oil in a heavy bottom skillet. Add the onions and garlic and cook-over low heat, stirring occasionally, for 5 minutes, or until softened. Stir in the green and red bell peppers, chiles, and cilantro and cook, stirring occasionally, for 10 minutes.
2. Meanwhile, dry-fry the tortillas, one at a time, for 20 seconds on each side in a separate skillet. Alternatively, stack the tortillas and heat in a microwave oven according to the package instructions.
Add the mushrooms to the vegetable mixture and cook, stirring constantly, for 1 minute. Season to taste with salt and pepper. Divide the vegetables between the tortillas, roll up and serve immediately.
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Old April 11th, 2008, 09:55 PM   #30
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Mixed Vegetable Curry with Coconut Milk

PREPARITION AND COOKING TIME: 30-40 minutes
YIELD: enough for 6 persons

3 tablespoons ghee
1 tablespoon minced fresh ginger
2-3 hot green chilies, seeded and chopped
One 1-inch cinnamon stick
10 fresh curry leaves
1 teaspoon yellow asafetida powder
1-½ cups stringless green beans, cut into 1-½ inch lengths
1-½ cups potatoes, cut into ¾ inch cubes.
1-½ cups broccoli, cut into florets.
1-½ cups zucchini, cut into ¾ inch cubes.
1-½ cups cauliflower, cut into florets.
1-½ cups carrots, cut into ½ inch chunks.
1 teaspoon turmeric
1 teaspoon coriander powder
1-½ - 2 teaspoons salt
1 teaspoon sugar
1 cup coconut milk
½ cup water
¼ cup chopped fresh coriander leaves


1. Place the ghee in a heavy 5 quart saucepan over moderate heat. When hot, drop in the ginger and chilies and sauté for 1-2 minutes. Add the cinnamon stick and curry leaves, and sauté for another minute. Sprinkle in the yellow asafetida powder. Stir briefly, then add all the vegetables, the turmeric, coriander powder, salt and sugar. Stir the vegetables in the flavored ghee until well coated.

2. Pour in the coconut milk and water. Reduce the heat and simmer slowly, well covered, for 30—40 minutes, or until the vegetables are tender. The quantities suggested yield a fairly dry curry, cooked slowly for 30—40 minutes. If a more moist curry is desired, increase the quantity of coconut milk to 1-½ cups and the water to 1 cup and cook over a higher heat for less time. Fold in the chopped fresh coriander leaves and serve hot.


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Old April 11th, 2008, 09:57 PM   #31
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Quote:
Originally Posted by Drella View Post
Mixed Vegetable Curry with Coconut Milk

PREPARITION AND COOKING TIME: 30-40 minutes
YIELD: enough for 6 persons

3 tablespoons ghee
1 tablespoon minced fresh ginger
2-3 hot green chilies, seeded and chopped
One 1-inch cinnamon stick
10 fresh curry leaves
1 teaspoon yellow asafetida powder
1-½ cups stringless green beans, cut into 1-½ inch lengths
1-½ cups potatoes, cut into ¾ inch cubes.
1-½ cups broccoli, cut into florets.
1-½ cups zucchini, cut into ¾ inch cubes.
1-½ cups cauliflower, cut into florets.
1-½ cups carrots, cut into ½ inch chunks.
1 teaspoon turmeric
1 teaspoon coriander powder
1-½ - 2 teaspoons salt
1 teaspoon sugar
1 cup coconut milk
½ cup water
¼ cup chopped fresh coriander leaves


1. Place the ghee in a heavy 5 quart saucepan over moderate heat. When hot, drop in the ginger and chilies and sauté for 1-2 minutes. Add the cinnamon stick and curry leaves, and sauté for another minute. Sprinkle in the yellow asafetida powder. Stir briefly, then add all the vegetables, the turmeric, coriander powder, salt and sugar. Stir the vegetables in the flavored ghee until well coated.

2. Pour in the coconut milk and water. Reduce the heat and simmer slowly, well covered, for 30—40 minutes, or until the vegetables are tender. The quantities suggested yield a fairly dry curry, cooked slowly for 30—40 minutes. If a more moist curry is desired, increase the quantity of coconut milk to 1-½ cups and the water to 1 cup and cook over a higher heat for less time. Fold in the chopped fresh coriander leaves and serve hot.


THank you! I love Curry! YUM!!!!!
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Old April 11th, 2008, 10:12 PM   #32
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Just trying to keep up you!

Jeeeeeze....
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Old April 28th, 2008, 08:49 PM   #33
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Califlower Casserole
(the gals in Ohio)

1 head cauliflower, broken into flowerets
1 c. sour cream
1 c. shredded Cheddar cheese
1/2 c. round buttery crackers, crushed
1/4 c. green peppers, chopped
1/2 c. red peppers, chopped
1 t. salt
1/4 c. grated Parmesan cheese

Place cauliflower in a saucepan filled with one inch water; cook until tender. Drain. Stir in sour cream, cheese, crushed crackers, peppers and salt; spoon into a greased 2-quart casserole dish. Sprinkle with Parmesan cheese; bake at 325 degrees for 30 minutes. Serves 6 to 8.
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Old April 29th, 2008, 12:08 AM   #34
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GRILLED SWEET ONIONS
4 LARGE SWEET ONIONS
4 TSP BEEF BOUILLON granules
5 TBSP BUTTER
½ TSP DRIED THYME
¼ TSP SALT
¼ TSP PEPPER
4 TSP WHITE WINE OR BEEF BROTH, OPTIONAL

With a sharp knife, carefully remove a 1- in core from the center of each onion. Cut each onion into four wedges to within 1/23 in. of root end.
place each onion on a double thickness of heavy-duty foil (about 12 in . square). place bouillon in the centers of onions; top with butter, thyme, salt and pepper. Drizzle with wine or broth if desired. Fold foil around onions and seal tightly. Prepare grill for indirect heat. Grill onions, covered, over indirect medium heat for 35-40 minutes or until tender. Open foil carefully to allow steam to escape.
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Old May 6th, 2008, 11:34 PM   #35
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OVEN FRIES SPICY*

Ingredients:
2 large baking potatoes, scrubbed
1 teaspoon extra virgin olive oil
1 teaspoon chili powder
Serves: 4

Cooking Time: Under 30 minutes

Instructions:

Preheat oven to 375 degrees. Cut potatoes in half lengthwise; place flat side down and cut into 4 wedges for each half. Place on cookie sheet and drizzle with oil and shake on the seasoning. Toss to coat. Place potatoes with flesh side down. Bake for 15 minutes. Turn potatoes onto other side and bake another 10-15 minutes until cooked through and crispy-brown.
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Old May 6th, 2008, 11:37 PM   #36
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Green Beans (Marinated)

Ingredients:
1 pound green beans, trimmed, steamed to desired tenderness
1 clove garlic, minced
2 tablespoons Balsamic Vinegar
1 teaspoon extra virgin olive oil
1 teaspoon Tamari
1 tomato, diced
1/4 cup minced red onion


Serves: 4

Cooking Time: Under 30 minutes

Instructions:
Toss all ingredients together in a large bowl while the beans are still warm. Marinate at least 30 minutes. Serve room temperature or chilled.
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Old May 13th, 2008, 12:39 AM   #37
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Vegetables Grilled
[B]
Ingredients[/B]
2 red and/or yellow sweet peppers
2 Japanese eggplants, halved lengthwise
2 medium zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
1 tablespoon olive oil
2 cups dried tortiglioni or rigatoni
3 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon bottled roasted minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup cubed fontina cheese (3 ounces)
1 to 2 tablespoons snipped fresh Italian parsley or parsley

Directions
1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.

3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.

*Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

Make-Ahead Tip: Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.
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Old May 21st, 2008, 10:22 PM   #38
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MISS D’S COOKED RADISHES

8 TBSP BUTTER
½ C CHOPPED SHALLOTS
33 LARGE BUNCHES RADISHES, UNPEELED, WASHED AND TRIMMED ENDS
SALT
FRESHLY GROUND BLACK PEPPER
1. Melt the butter in a heavy skillet and saute’ the shallots until tender but not browned.
2. Add the radishes, 1/3 c water, and salt and pepper to taste. Cover and simmer 10 to 15 minutes or until radishes are fork-tender.
Serves 4 to 6
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Old May 21st, 2008, 10:27 PM   #39
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(Vegetable recipe with meat)
can be omitted


CABBAGE WITH CAPERS
1 LARGE ONION, CHOPPED
2 CLOVES GARLIC, MINCED
3 TBSP BUTTER 1 SM SPRINKLING OF GROUND CLIVES
1 MED- HEAD SAVOY OR NEW CABBAGE, SHREDDED
½ CUP CHOPPED COOKED HAM
2 TBSP CAPERS, DRAINED
1 TBSP WHITE VINEGAR
1 CUP CANNED TOMATOES OR 2 FRESH TOMATOES, PEELED AND CHOPPED
SALT

1.Heat milk to simmering. Add salt and cabbage and simmer 2 minutes. Add pepper to taste. adjust salt.
Cream flour and butter. add enough milk from cabbage to give a thin mixture. Add, stirring, to cabbage and cook, stirring, 3 or 4 minutes.
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Old May 22nd, 2008, 03:38 PM   #40
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CREAMED CORN

2 PKG FROZEN KERNEL CORN
1 C WHIPPING CREAM
1 C. HOMOGENIZED MILK
1 tsp SALT
¼ tsp ACCENT
6 tsp SUGAR
PINCH OF WHITE OR CAYENNE PEPPER
2 TBSP FLOUR
PARMESAN CHEESE

1.Combine all the ingredients except the butter, flour and cheese. Bring to a boil in a saucepan and simmer 5 minutes.
2. Combine the butter with flour and drop into the corn. Stir until blended and remove from heat.
3.To Serve: This can be served immediately or it can be placed in a heatproof casserole, sprinkled with Parmesan cheese and browned under a broiler.
Serves 8.
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