Maison Rustique
06-26-2007, 08:17 PM
(http://www.otwa.com/community/showthread.php?t=16734)
maison rustique Aug-24-04 02:52 PM
Side Dishes/Vegetables/Accompaniments
Approved for South Beach Phase I. I discovered as I was preparing this that I was out of pecans. I used walnuts and I might try it with pecans next time, but the walnuts are delicious!!
Cheesy Baked Artichokes
2 packages (9 oz. each) frozen artichoke hearts
1 tablespoon lemon juice
3 tablespoons ground pecans (or walnuts!)
2 tablespoons grated Parmesan cheese
1 teaspoon dried Italian seasoning, crushed
1 clove garlic, minced
1 teaspoon extra virgin olive oil
Preheat the oven to 375F. Coat a 9" glass pie plate with cooking spray.
Place the artichoke hearts in a colander and rinse will with cold water to speparate. Drain well and pat dry with paper towels--make sure they get good and dry. Place in the pie plate and sprinkle with the lemon juice.
In a small bowl, combine the nuts, cheese, Italian seasoning, garlic and oil. Sprinkle the mixture evenly over the artichokes.
Bake for 15 minutes or until the topping is golden.
Serves 4.
Joan Aug-25-04 11:49 AM
For something a little bit different, try these fried apples. They are especially good with pork and I even like the leftovers for breakfast.
Fried Apples
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Butter
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt butter. Spread sliced apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg.
Joan
larruone Aug-25-04 01:54 PM
Grilled Portobello Mushrooms
Large mushroom caps, cleaned.
Marinate for a couple hours, then grill over high to medium heat until done, about 5 minutes a side.
Marinade:
FRESH tarragon and dill
1 clove garlic chopped (or as many as you like!)
Sprinkle of salt
Few healthy dashed of pepper
Dollop of olive oil
Balsamic vinegar
Juice of 1/2 lemon
Few shakes of red pepper flakes
You can add about whatever you want to this marinade for personalization.
It is also REALLY good on grilled salmon.
And asparagus.
And Roma tomatoes
In fact, I marinate all 4 then cook then in a grill basket together. The veggies get cut up and served over a bed of wild rice. YUMMMMM
maison rustique Aug-30-04 06:37 PM
You could do what I did and add some thin lean pork chops at the beginning for a complete meal. The left-overs are great!
Mediterranean Greens
1 pound mixed greens: turnip, collard, spinach, etc. (I bought a mixture from Trader Joe's and that's where I got the basic recipe that I doctored :) )
1/4 cup sundried tomatoes (oil marinated), sliced
2 tablespoons minced garlic
Black pepper to taste
2 tablespoons toasted pine nuts
3/4 cup pimento stuffed green olives, sliced
3/4 cup kalamata olives, pitted and sliced
1/4 cup EVOO
1 1/2 cups ripe tomatoes of any sort, coarsely chopped
1/2-1 cup vegetable or chicken broth, depending on how juicy the tomatoes are
Combine the olives, sun-dried tomatoes, garlic, olive oil and pepper in a large pre-heated skillet. Cook over high heat for 6-8 minutes until boiling. Add the tomateos and heat for another 2 minutes. Add the greens and broth and continue to cook for 25-30 minutes. Stir in pine nuts and salt to taste.
You can serve this over rice or pasta as a vegetarian main course. Serve as is as a side dish. Add more broth and some chopped canadian bacon and make a soup of it.
Crows Nest Aug-31-04 06:11 AM
Roasted Cauliflower
Roasted Cauliflower
Makes 4 servings.
1 head cauliflower, trimmed and sliced into about 1/2-inch-thick florets
About 1/4 cup olive oil (need not be extra-virgin)
Kosher or sea salt and freshly ground black pepper
Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat. Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet. Drizzle with any remaining oil from the bowl. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
PER SERVING: calories: 156 (11% from protein, 14% from carbohydrate, 75% from fat); protein: 4.7 grams; total fat: 14 grams; saturated fat: 1.8 grams; cholesterol: 0; sodium: 73 mg; carbohydrate: 5.9 grams; dietary fiber: 1 gram; exchanges: 1 vegetable, 31/2 fat
Crows Nest Sep-06-04 06:48 PM
Regarding my recipe for Roasted Cauliflower...
I've tried this recipe several times now. I am now of the opinion that it is best to roast the cauliflower at (at least to) 425 degrees for 10 minutes, then turn for another 10 minutes. When you do this, the cauliflower is crisper and much tastier. You know, sometimes you just have to tweak a recipe to make it what you want it to be. Sprinkling just a few drops of Balsamic vinegar on it when serving makes it so much better! This is one of our more favorite recipes that we've found recently.
maison rustique Oct-17-04 06:29 PM
I'm with Crow's Nest! I started out with roasting cauliflower. Now I'm roasting all my veggies! DH & I are hooked on this and it's sooooo easy!
Whatever it is I cut them up, mix them with a litle olive oil and whatever seasonings I deem appropriate, spread them out on a cookie sheet lined with non-stick foil (I love that!), pop it in the hot oven and let it cook and crisp up! Even leafy stuff like collards is great! Sort of comes out like chips. And when you're craving crispy carby things, you can't beat it!
Maybe DH and I are just weird... :D
jayne Nov-06-04 06:26 PM
Italian Potatoes and Green Beans
1 15 oz can New Potatoes
Double handful fresh green beans
Kraft Classic Italian Viniagrette dressing (can substitute low-cal or your favorite Italian dressing)
Drain liquid from potatoes. Place them in a single layer in a shallow microwave-safe bowl.
Wash and remove ends from green beans. Put them in a mound in the middle of the potatoes.
Drizzle with Italian dressing.
Cover and microwave on high for about 5 minutes.
Great with grilled fish or chicken.
sadie999 Nov-07-04 07:32 AM
Though I know many of my ideas belong in the "Incredibly Vague Recipes" category, I hope you all will forgive me.
Grandma used to make breaded cauliflower.
A head or two of cauliflower
Egg/milk wash: an egg or two + some milk beaten together (if you like salt, this would be the place to add it)
Progresso Italian Seasoned bread crumbs
Cut up the head into fairly large pieces. Par boil - they should be firm but not as hard as raw. If you put them aside for a few minutes to cool, they'll be easier to handle.
Dip each piece in the egg wash, then coat w/bread crumbs, then the egg wash again, then the bread crumbs. Place on cookie sheet (oiled or PAMmed). Once all the pieces are coated and ready for the oven, my grandmother used to either drizzle on oil or brush it on - I use a light spray of olive oil PAM and I like them just fine. Bake at 350-400 degrees until coating is just past golden brown.
Note: make a lot. These are just as good if not better cold the next morning for breakfast. :tongue:
--------------------------------
Please excuse the following - I don't know if my mother knew that veggies didn't have to come out of a can until about the middle 1970s. :D
1 can of french cut style green beans
Progresso Italian Seasoned bread crumbs
Drain the fluid out of the green beans.
Either coat a large skillet w/oil, or PAM it. Get the skillet hot but not smokey. Put in enough bread crumbs to cover the bottom of the skillet. Cook in the oil or PAM until the bread crumbs are a rich brown color. Add the green beans to the crumbs and "stir fry" until beans are hot. Season to taste.
Peace,
Sadie
psyllie2 Nov-08-04 10:11 PM
Tabbouleh (Parsley Salad)
We love middle eastern food, especially the vegetable dishes. One of our favorites is Tabbouleh (Tuh boo lee)
I cheat and use the Far East brand Tabbouleh mixture you can buy in the grocery store. This mixture includes bulgur wheat and some spices and dried parsley and leads you to believe that if you just add water, you end up with "real" tabbouleh. HAHAHAHAHAHA. What I do is add water as per package instructions, and while the water is softening up the bulgur:
Mince two big bunches of fresh parsley
Chop up a tasty tomato
Squeeze the juice from a lemon or two
Chop up some red onion
When the bulgur has absorbed the water (takes about 30 mins) mix it into the parsely with the tomatoes and red onion and lemon juice, pour on some olive oil to taste, and salt to taste. Mix well and chill. This tastes great immediately, even better an hour or two later, and keeps well for at least a day after making it--it never lasts longer than that around here lol.
marble Nov-09-04 06:56 AM
One of my co-workers brough me a sample today of a soup she made from a Weight Watcher's recipe. It's Acorn Squash/Pear Soup. The sample is in a margarine tub, frozen, so I scraped a little off to taste - it's fantastic!
She's bringing the recipe tomorrow. I'll share it here if anyone wants it.
-Nancy
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maison rustique Aug-24-04 02:52 PM
Side Dishes/Vegetables/Accompaniments
Approved for South Beach Phase I. I discovered as I was preparing this that I was out of pecans. I used walnuts and I might try it with pecans next time, but the walnuts are delicious!!
Cheesy Baked Artichokes
2 packages (9 oz. each) frozen artichoke hearts
1 tablespoon lemon juice
3 tablespoons ground pecans (or walnuts!)
2 tablespoons grated Parmesan cheese
1 teaspoon dried Italian seasoning, crushed
1 clove garlic, minced
1 teaspoon extra virgin olive oil
Preheat the oven to 375F. Coat a 9" glass pie plate with cooking spray.
Place the artichoke hearts in a colander and rinse will with cold water to speparate. Drain well and pat dry with paper towels--make sure they get good and dry. Place in the pie plate and sprinkle with the lemon juice.
In a small bowl, combine the nuts, cheese, Italian seasoning, garlic and oil. Sprinkle the mixture evenly over the artichokes.
Bake for 15 minutes or until the topping is golden.
Serves 4.
Joan Aug-25-04 11:49 AM
For something a little bit different, try these fried apples. They are especially good with pork and I even like the leftovers for breakfast.
Fried Apples
Ingredients:
6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Butter
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg
Preparation:
In a large skillet, melt butter. Spread sliced apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg.
Joan
larruone Aug-25-04 01:54 PM
Grilled Portobello Mushrooms
Large mushroom caps, cleaned.
Marinate for a couple hours, then grill over high to medium heat until done, about 5 minutes a side.
Marinade:
FRESH tarragon and dill
1 clove garlic chopped (or as many as you like!)
Sprinkle of salt
Few healthy dashed of pepper
Dollop of olive oil
Balsamic vinegar
Juice of 1/2 lemon
Few shakes of red pepper flakes
You can add about whatever you want to this marinade for personalization.
It is also REALLY good on grilled salmon.
And asparagus.
And Roma tomatoes
In fact, I marinate all 4 then cook then in a grill basket together. The veggies get cut up and served over a bed of wild rice. YUMMMMM
maison rustique Aug-30-04 06:37 PM
You could do what I did and add some thin lean pork chops at the beginning for a complete meal. The left-overs are great!
Mediterranean Greens
1 pound mixed greens: turnip, collard, spinach, etc. (I bought a mixture from Trader Joe's and that's where I got the basic recipe that I doctored :) )
1/4 cup sundried tomatoes (oil marinated), sliced
2 tablespoons minced garlic
Black pepper to taste
2 tablespoons toasted pine nuts
3/4 cup pimento stuffed green olives, sliced
3/4 cup kalamata olives, pitted and sliced
1/4 cup EVOO
1 1/2 cups ripe tomatoes of any sort, coarsely chopped
1/2-1 cup vegetable or chicken broth, depending on how juicy the tomatoes are
Combine the olives, sun-dried tomatoes, garlic, olive oil and pepper in a large pre-heated skillet. Cook over high heat for 6-8 minutes until boiling. Add the tomateos and heat for another 2 minutes. Add the greens and broth and continue to cook for 25-30 minutes. Stir in pine nuts and salt to taste.
You can serve this over rice or pasta as a vegetarian main course. Serve as is as a side dish. Add more broth and some chopped canadian bacon and make a soup of it.
Crows Nest Aug-31-04 06:11 AM
Roasted Cauliflower
Roasted Cauliflower
Makes 4 servings.
1 head cauliflower, trimmed and sliced into about 1/2-inch-thick florets
About 1/4 cup olive oil (need not be extra-virgin)
Kosher or sea salt and freshly ground black pepper
Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat. Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet. Drizzle with any remaining oil from the bowl. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
PER SERVING: calories: 156 (11% from protein, 14% from carbohydrate, 75% from fat); protein: 4.7 grams; total fat: 14 grams; saturated fat: 1.8 grams; cholesterol: 0; sodium: 73 mg; carbohydrate: 5.9 grams; dietary fiber: 1 gram; exchanges: 1 vegetable, 31/2 fat
Crows Nest Sep-06-04 06:48 PM
Regarding my recipe for Roasted Cauliflower...
I've tried this recipe several times now. I am now of the opinion that it is best to roast the cauliflower at (at least to) 425 degrees for 10 minutes, then turn for another 10 minutes. When you do this, the cauliflower is crisper and much tastier. You know, sometimes you just have to tweak a recipe to make it what you want it to be. Sprinkling just a few drops of Balsamic vinegar on it when serving makes it so much better! This is one of our more favorite recipes that we've found recently.
maison rustique Oct-17-04 06:29 PM
I'm with Crow's Nest! I started out with roasting cauliflower. Now I'm roasting all my veggies! DH & I are hooked on this and it's sooooo easy!
Whatever it is I cut them up, mix them with a litle olive oil and whatever seasonings I deem appropriate, spread them out on a cookie sheet lined with non-stick foil (I love that!), pop it in the hot oven and let it cook and crisp up! Even leafy stuff like collards is great! Sort of comes out like chips. And when you're craving crispy carby things, you can't beat it!
Maybe DH and I are just weird... :D
jayne Nov-06-04 06:26 PM
Italian Potatoes and Green Beans
1 15 oz can New Potatoes
Double handful fresh green beans
Kraft Classic Italian Viniagrette dressing (can substitute low-cal or your favorite Italian dressing)
Drain liquid from potatoes. Place them in a single layer in a shallow microwave-safe bowl.
Wash and remove ends from green beans. Put them in a mound in the middle of the potatoes.
Drizzle with Italian dressing.
Cover and microwave on high for about 5 minutes.
Great with grilled fish or chicken.
sadie999 Nov-07-04 07:32 AM
Though I know many of my ideas belong in the "Incredibly Vague Recipes" category, I hope you all will forgive me.
Grandma used to make breaded cauliflower.
A head or two of cauliflower
Egg/milk wash: an egg or two + some milk beaten together (if you like salt, this would be the place to add it)
Progresso Italian Seasoned bread crumbs
Cut up the head into fairly large pieces. Par boil - they should be firm but not as hard as raw. If you put them aside for a few minutes to cool, they'll be easier to handle.
Dip each piece in the egg wash, then coat w/bread crumbs, then the egg wash again, then the bread crumbs. Place on cookie sheet (oiled or PAMmed). Once all the pieces are coated and ready for the oven, my grandmother used to either drizzle on oil or brush it on - I use a light spray of olive oil PAM and I like them just fine. Bake at 350-400 degrees until coating is just past golden brown.
Note: make a lot. These are just as good if not better cold the next morning for breakfast. :tongue:
--------------------------------
Please excuse the following - I don't know if my mother knew that veggies didn't have to come out of a can until about the middle 1970s. :D
1 can of french cut style green beans
Progresso Italian Seasoned bread crumbs
Drain the fluid out of the green beans.
Either coat a large skillet w/oil, or PAM it. Get the skillet hot but not smokey. Put in enough bread crumbs to cover the bottom of the skillet. Cook in the oil or PAM until the bread crumbs are a rich brown color. Add the green beans to the crumbs and "stir fry" until beans are hot. Season to taste.
Peace,
Sadie
psyllie2 Nov-08-04 10:11 PM
Tabbouleh (Parsley Salad)
We love middle eastern food, especially the vegetable dishes. One of our favorites is Tabbouleh (Tuh boo lee)
I cheat and use the Far East brand Tabbouleh mixture you can buy in the grocery store. This mixture includes bulgur wheat and some spices and dried parsley and leads you to believe that if you just add water, you end up with "real" tabbouleh. HAHAHAHAHAHA. What I do is add water as per package instructions, and while the water is softening up the bulgur:
Mince two big bunches of fresh parsley
Chop up a tasty tomato
Squeeze the juice from a lemon or two
Chop up some red onion
When the bulgur has absorbed the water (takes about 30 mins) mix it into the parsely with the tomatoes and red onion and lemon juice, pour on some olive oil to taste, and salt to taste. Mix well and chill. This tastes great immediately, even better an hour or two later, and keeps well for at least a day after making it--it never lasts longer than that around here lol.
marble Nov-09-04 06:56 AM
One of my co-workers brough me a sample today of a soup she made from a Weight Watcher's recipe. It's Acorn Squash/Pear Soup. The sample is in a margarine tub, frozen, so I scraped a little off to taste - it's fantastic!
She's bringing the recipe tomorrow. I'll share it here if anyone wants it.
-Nancy
All times are GMT -7. The time now is 07:15 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.