Recipes:
Vegetables
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1. Spinach and Roasted Pepper Gratin
- (Strict)
2. Squash Parmesan - (Strict)
3. Green Casserole ( Liberal)
4. Green Beans Pignoli (Strict)
5. Chard Rolls (Strict)
6. Braised Hearts of Romaine (Strict)
7. Mexican Style Stuffed Green Peppers (Strict)
8. Spaghetti Squash Italiano (Liberal)
9. Zucchini Puffs (Strict and Liberal)
10. Faux Potatoes with Bacon (Strict)
11. Faux Rice (Strict and Liberal)
12. Greek Eggplant (Liberal)
13. Lots of Squash Ideas
14. Butternut Squash - Faux Sweet Potatoes (Liberal)
15. Sicilian Vegetable Stew (Liberal)
16. Layered Greek Salad (Strict and Liberal)
17. Zucchini Faux Noodles (Strict and Liberal)
18. Zucchini Frittatas with Pecorino Cheese and Chives
(Strict)
19. Spinach and Swiss Chard Casserole (Strict)
20. Spinach Bake (Liberal)
21. Quick Green Bean Salad (Strict)
22. Leeks with Cheese (Strict)
23. Stuffed Mushrooms (Strict)
24. Sautéed Spinach with Strawberries
25. Creamy Parmesan Spinach
1. Spinach and Roasted Pepper Gratin - (Strict)
4 servings
2 10 oz bags fresh spinach leaves
2 red bell peppers
3/4 tablespoon butter
3/4 tablespoon olive oil (or it could be all olive oil if you like, tastier
with butter)
2 leeks (white and pale green stalks, cut off the dark green)--about 1
1/2 cups chopped
2 garlic cloves
1/2 cup heavy cream
2 eggs
1/2 cup whole milk ricotta cheese
1/4 cup grated Swiss cheese
1/8 cup grated Parmesan or Pecorino cheese
1/2 tsp caraway seeds
1/2 tsp salt
1/2 tsp black pepper
Preheat the oven to 350 degrees.
Heat a deep non stick skillet over medium-high
heat. Working in batches, toss the spinach in the skillet until it is wilted
and bright green. This
should take about two minutes a batch. Transfer spinach to a strainer and
squeeze it dry, then blot with a paper towel.
You can slice and core the
red peppers and do the same with them, or char directly over the gas flame
until black on all sides and then peel, pit
and slice when cold. (Putting them in a paper back while hot will make
this easier). This makes the flavor stronger but I am not sure I think
it's worth the work. Either way, slice the peppers into 1/4 inch wide strips.
Melt
the butter and oil in the skillet over medium heat and add the leeks and
garlic. Cook about five minutes until they are soft. Remove the pan
from heat.
In a mixing bowl combine the eggs and cream. Whisk in the cheeses,
salt, pepper and caraway seeds, as well as about 2/3 of the roasted peppers.
Pour
mixture into a 13x9 baking dish and bake about 45 minutes until a knife
inserted into the center comes out clean. Arrange the remaining red
pepper strips over the top and serve. top
2. Squash Parmesan - Strict
4-5 medium zucchini squash
2 cloves garlic, minced
2 Tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup grated mozzarella
1-2 teaspoons dry basil or 1/4 cup fresh
Shave the squash into ribbons with
a vegetable peeler. Sautee garlic in olive oil over medium heat for 1 minute,
then add squash and basil. Cook
until the squash is tender. Turn off heat and stir in cheese until melted. top
3.
Green Casserose (Liberal)
8 oz (1/2 lb.) Sliced Green Beans
8 oz (1/2 lb.) Hand chopped Broccoli tips: 1/2 lb. (8oz.)
1 medium bermuda onion
1/2 cup Chopped nuts (your preference)
2 tablespoons Sugar Free Soy Sauce
1 tablespoon Sugar Free Prepared Mustard
1 tablespoon Wasabi (Japanese horseradish)
1 tablespoon Garlic Powder
4 cups grated Cheddar Cheese (mild or sharp)
4 cups crushed pork rinds
1/2 cup Virgin Olive Oil
Preheat the broiler.
Sauté vegetables in pan/wok with virgin olive
oil until slightly crispy. Stir in garlic powder, soy sauce, wasabi,
mustard and mustard. Remove from heat and mix in the chopped nuts. Spoon
the vegetable
mix into a baking dish and smooth out into a flat layer. Spread on 2 cups
of the grated
cheese and smooth flat. Spread the
crushed pork rinds over the cheese. Spread the remaining two cups of
cheddar over top. Place in broiler until cheese is brown and crispy.
Serve
right out of oven or good cold. top
4. Green Beans Pignoli (Strict )
1/4 cup butter
1/4 cup sugar-free Italian dressing
1 pound of fresh green beans, trimmed and left whole
1/4 cup chopped pine nuts
1 clove of garlic, minced (optional)
1 tablespoon olive oil
Melt butter in a large skillet over medium heat. Stir
in the Italian dressing and green beans. Cover and cook for 25 minutes, stirring
often.
While beans are cooking heat the olive oil in a small pan over medium
heat. Stir in the pine nuts, and the garlic if you really like garlic
(many people will find the Italian dressing provides plenty of flavor by
itself.)
Saute until
lightly browned.At 25 minutes, uncover the beans and continue cooking until
they reach desired doneness. Sprinkle with toasted pine nuts and serve.
to
5.
Chard Rolls (Strict )
A 'normal' friend of mine passed along this recipe idea thinking I could
easily adapt it to my eccentric Strict HG diet. I'm glad she did as it's
really easy and very good. It's rather like cabbage rolls but uses Swiss
chard leaves instead which do not need to be wilted before hand, unlike cabbage
which is a bit of a fuss and a restricted vegetable for strict HG'ers anyway.
So, here goes:
1 bunch chard
1 1/2 lb lean ground beef
3 large cloves of garlic, chopped
1/2 c green onions, chopped
salt, pepper to taste and I used 1/2 tsp chilli powder to give it some
zing.
1 can of crushed tomatoes
In large skillet place the beef, garlic, onions and seasonings
and cook on med-high heat for about 20 minutes. Remove from heat and let
cool. Pre-heat
oven to 325 and rinse chard leaves, pat dry. If the ribs are large cut
the thicker, bottom portion out so that the leaves can roll easily. Place
a couple of tablespoons of cooled meat mixture into centre of leaf, fold
up sides and roll. Place in large casserole dish. Repeat with remainder
of leaves and meat. Pour crushed tomatoes over all, grind more salt and
pepper over all and place in 325 degree oven for about an hour. These are
delicious and almost replicate that long, lost flavor of lasagne. top
6. Braised
Hearts of Romaine (Strict )
Serves four, takes 10 minutes to prepare
From Gourmet Magazine
3 - 6 oz hearts of Romaine (18 oz package)
3 tablespoons unsalted butter
1/3 cup dry white wine
1 cup water
6 fresh parsley stems
4 fresh thyme springs
1/2 tsp. whole black peppercorns
1/2 tsp salt
Trim the root end of each heart (keeping heart intact) and then
halve the heart lengthwise. Heat butter in a deep 13 to 14 inch skillet over
moderate heat until foam subsides. Add romaine, cut sides down, snugly
in pan. Cook,
turning once until golden brown, but not cooked through, about five minutes.
Add wine and boil until reduced by half, about 1 minute. Add the remaining
ingredients and simmer briskly until they are tender, 16 to 18 minutes.
Transfer romaine with tongs to a platter, removing any peppercorns that stick
to
the romaine. Boil liquid, uncovered for about 3 minutes, until
reduced to about 1/4 cup. Pour sauce through a fine sieve over the romaine. top
7.
Mexican Style Stuffed Green Peppers (Strict )
4 med green or
red peppers
1 lb. ground beef or turkey
handful chopped chives
1 cup "legal" sugar-free salsa, divided (I use "Chachie's" brand)
1/8 tsp. chili
1/4 tsp. cumin
1 tsp. finely chopped garlic
handful of black olives
1/2 c shredded natural cheese
Cut off top of peppers & discard; remove seeds. Cook peppers in boiling
water 3 - 5 minutes. Drain; rinse w/ cold water & set aside. Cook beef & chives
in non-stick skillet till no longer pink; drain. Stir in 1/2 cup salsa,
olives, seasonings (salt if desired). Spoon mixture into peppers. Place
in a baking dish coated with non-stick cooking spray. Add 1/4 cup water
to dish. Cover and bake at 350 till heated through. Uncover; sprinkle w/
cheese and top w/ remaining salsa. Bake till cheese is melted. top
8. Spaghetti
Squash Italiano (Liberal)
This is a recipe I found in a news letter. It
calls for pork sausage, but I would think you could use Italian sausage or
hamburger doctored up
with Italian seasonings to get away from the sugars that are in most sausages.
1
1/2 Pounds of good quality bulk pork sausage (sugar free)
1 Cup sliced fresh mushrooms
1/2 Cup sliced green onions
1 - clove garlic, minced
2 (15oz.) cans tomato sauce (sugar free)
2 - medium tomatoes, peeled and chopped
2 - Tablespoons dried whole basil
1 - Tablespoon dried whole oregano
1/2 teaspoon black pepper
1 - Three pound Spaghetti Squash
2 - cups (8 oz.) shredded Cheddar cheese
Cook sausage in a large skillet
until browned, stirring to crumble. Drain sausage, reserving 2 Tablespoons
dripping; set sausage aside. Sauté`mushrooms,
onions, and garlic in reserved pan drippings until tender. Stir in sausage,
tomato sauce, and rest of ingredients except cheese. Bring to a boil; reduce
heat, simmer, uncovered for 15 to 20 minutes, stirring occasionally. Cool
To
store: refrigerate sauce in tightly covered container up to 3 days, or
freeze in a labeled airtight container for up to 2 weeks.
To serve: Thaw
sauce in refrigerator. Wash squash, pierce outer shell with a fork several
times. Place whole squash in a shallow baking dish.
Bake at 350 degrees for 1 hour, or until squash yields to pressure. Let
cool to touch.
Cut squash in half lengthwise; remove and discard seeds.
Using a fork, remove the spaghetti-like strands from squash. Place half of
the squash
in a 13" X 9" X 2" baking dish; pour half of sauce over
squash. Repeat layers. Spread cheese evenly over top. Bake at 350 degrees,
or until bubbly.
Yields 6 to 8 servings top
9. Zucchini Puffs (Strict)
2 med zucchini sliced into 1/4 inch thick slices (the round way)
1/3 cup grated parmesan cheese
1/3 cup sugar free mayonnaise
1/2 teaspoon dried basil or rosemary (or Italian spice)
Preheat broiler.
In small bowl combine cheese, mayo and spices. Spread each slice of zucchini
with thin layer of the mixture & place on broiler pan. Broil 5" from
heat about 60 seconds or until tops are golden brown. Makes 36. top
10. Faux Potatoes
with Bacon (Strict)
1 head cauliflower, cut up into florets & steamed well
3 oz. softened cream cheese
2 tbl butter
1 tbl minced dried onion (or a bit of onion powder)
4 oz. shredded cheese
4-8 slices bacon, diced and cooked
salt & pepper to taste
Process the cream cheese, butter, onion, salt and
pepper until well blended. Add the hot steamed cauliflower and process until
smooth. Stir in cheese
and bacon then pour into a greased casserole dish and bake for 25 minutes
at
400 degrees. top
11. Faux Rice (Strict)
Chop 1 lb. fresh, raw cauliflower in a food processor until it resembles
grains of rice. Blanch in boiling water or stock approximately five minutes.
Drain very well in a sieve and serve as you would ordinary rice. top
12. Greek
Eggplant (Liberal)
3 Medium Eggplants
Olive Oil
1 pound crumbled feta cheese
3/4 cup pitted Greek olives, drained and sliced
1 cup sundried tomatoes drained and cut into strips
1 cup pine nuts
3/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 chopped garlic cloves
Preheat oven to 350 degrees
Cut off the end of the eggplants where the stem is attached, and cut in
half
the long way. Scoop out the seeds and pulp, and set aside. You want to
leave
a shell that's about 1/2 inch thick.
Place the shells with the cut side up in a baking dish with about 1/2 inch
of hot water in the bottom of the pan. Bake for 40 minutes, until they are
tender. While the eggplant is baking, prepare the filling. Chop the
pulp into cubes, about one inch in size. Heat a little olive oil in
a pan with the chopped garlic. Saute the eggplant until soft adding
extra oil if it starts to stick to the pan. Remove eggplant pulp
from the pan and toss with the cheese, nuts, tomatoes, parsley and
basil. When the shells are tender add this stuffing to them and return
to the oven for about 15 minutes until everything is warm and the cheese
is melty.
To make a full meal you can add some cooked chopped lamb or beef.
I season
the meat with a dash of oregano and garlic salt when I am cooking it. top
13.
Lots of Squash Ideas
Squash for the HG diet
Here's a few ideas I use.
1. Slice squash thin, mix with pesto and microwave for 4 minutes.
2. Boil
squash until done. Drain off water, mash like potatoes, add
salt pepper and grated cheese of choice.
3. Chop or shred yellow squash and zucchini
2 each.
2 T butter
1/2 cup scallions
1/2 cup bell pepper any color
1 small can diced green chilies
Sauce
2 T butter
1 or 2 tsp chili powder
1/2 cup cream
1/2 cup water
1/2 cup cheddar, Monterey jack cheese combined
Cook squash, onions, bell pepper, and chilies in 2T butter until almost
done, but squash is still crisp.
While cooking squash, mix butter, chili powder, cream and water in sauce
pan. Bring to a boil. Add cheese Pour sauce over squash mixture and bake
at 350 for 20 minutes. Sometimes when I am being liberal with the diet
I will roll the squash
mixture into a corn tortilla pour the sauce over and bake.
More Squash for
the HG Diet
My standby is fondue. I try to keep some in the refrigerator for a
quick lunch. I just chop up whatever veggies sound good that day, or what
I picked from the garden which if you've ever grown squash you know one
plant can feed the whole county. I have volunteer yellow squash coming
up now from my summer garden.
Fondue
4 egg yolks
1/2 cup cream
1/2 cup water
3/4 pound finely shredded fontina, swiss or jarlsberg cheese
In a double boiler - blend egg yolks cream & water. Place in boiling
water. Cook stirring constantly 6-8 minutes until mix coats metal spoon
with a thick velvety layer. If over cooked the mixture will become
granular & separate. Stir in cheese until almost melted. Remove from
heat, but leave over water for 10 minutes stirring occasionally. Will
keep in refrigerator 15 days. Reheat by placing on simmering water
stirring until warm.
Yellow Squash Casserole
4-5 medium squash
1/4 cup green pepper
1/2 cup scallion
1/2 cup butter or margarine
1/2 cup mayonnaise
1 cup cheddar or tillamook cheese
1 can water chestnuts, sliced
1 egg + 1 tsp Splenda (beat together)
Salt & pepper to taste
Cook squash 5 minutes & drain. Add green pepper, scallion & butter.
Remove from heat add mayo, cheese, water chestnuts & egg.
Pour into casserole and bake at 350 for 40 minutes.
More Squash Recipes
If these are the yellow summer squash (crook neck) these
you can use in any
recipe that calls for zucchini. Here are some ideas: Note: Spaghetti squash
is fine on the liberal diet, but not on the strict one. Same with winter
squash: acorn, butternut, and so on....
SQUASH RIBBONS Take a vegetable peeler and make them into ribbons. Drop
the ribbons into boiling water only for a minute or so. You can use these
ribbons as faux pasta. Serve with a sugar free tomato sauce and LOTS of
parmesan cheese, or an Alfredo Sauce, or even a gorgonzola sauce. The latter
is one of the easiest sauces in the whole wide world to make, is delicious
and costs a lot in restaurants. A little gorgonzola goes a long way, or
you
can get a big hunk at CostCo
Gorgonzola Sauce
After you cook your squash, pour it in to a colander. In the same pot you
cooked the squash, pour in some heavy cream. I usually cover the bottom
of
the saucepan. Add crumbled gorgonzola cheese to also cover the bottom of
the
pan and cook until it's all melted and bubbly. Stir while it's melting.
When
it looks like a nice sauce--it will get thicker as you cook it: add your
squash back. Toss well, and serve with parmesan cheese and freshly ground
pepper (if you like freshly ground pepper). Don't add salt as gorgonzola
is
already salty.
Baked Squash
You can also make the squash ribbons and then put them in a baking pan.
Add
a layer of cheese and put under the broiler until melted. I use the very
sharp Vermont Cheddar (white) and it is beyond wonderful. If you want this
as a main course, add browned hamburger, turkey or chicken.
Make Lasagna using
strips of squash instead of noodles.
Zucchini or Summer Squash Fries
Cut the squash into what look like shoe string potatoes. Thin and not too
long. Drop into hot oil and cook until brown and crisp. Drain on a paper
towel, Toss with salt --and vinegar if you like your fries with vinegar.
You
can make any number of casseroles using the squash and meat and riccota
cheese or goat cheese. If you like a crunchy layer on top, you can use
crumbled pork rinds.
Sauteeing the squash in butter with a spice is also wonderful.
Thyme is a
good one to try and also nutmeg. A Belgian Chef I used to work with said
nutmeg for yellow summer squash.
Valerie Craig's summer Squash
Slice horizontally like quarters and just place on a cookie sheet. Drizzle
with olive oil and top with chopped garlic and parmesan cheese. Put in the
oven at 350 degrees until cooked--usually about 20 minutes or so. top
14. Butternut
Squash - Faux Sweet Potatoes (Liberal)
serves 4
1 butternut squash
Sugar free maple syrup
Coarsely chopped walnuts
Butter
Preparation
Cleave a butternut squash in quarters or whatever smaller pieces
you can manage with a big knife. Then, put in steamer or in a pot with about
2 inches of water, or in the microwave and steam until a knife easily
pierces the skin. Cook with the skin side up. Let squash cool. (You can
do this a day or two ahead, also, which will leave you with about 10
minutes prep time on the day)
Peel the butternut squash and cut into sweet
potato sized pieces. Arrange the pieces in a glass baking dish in one layer,
or as close to one layer
as you can get.
Pour over sugar-free maple syrup, putting about a teaspoon
full on each piece. Then sprinkle with walnuts and top with pats of butter.
Put under
the broiler or in a hot oven until everything is melted and gooey. top
15. Sicilian
Vegetable Stew (Liberal)
Ingredients:
2 lb medium-size eggplants
salt
1/2 lb onions, thinly sliced
1/3 cup olive oil
1 lb ripe tomatoes, seeded and cut into strips
2 tablespoons capers, drained
2 or 3 celery stalks, chopped
6 oz olives
1/3 cup vinegar of any kind
1 teaspoon Splenda
Wash the eggplants, cut them into small pieces, put them
into a large
strainer and sprinkle with salt. Set aside to drain for at least 1 hour.
Meanwhile, combine the onions with one-third of the olive oil in a wide,
shallow pan. Cook until golden. Add the tomatoes, capers, celery and
olives. Mix well and cook for 15 minutes, set aside.
Rinse the eggplant and
dry completely. Heat the remaining oil in a skillet
over high heat. When the oil reaches its maximum temperature, add the
eggplant pieces and fry until well browned. Drain. Stir the eggplant into
the tomato mixture. Sprinkle on the vinegar and Splenda and return to
low heat. Cook until
the vinegar completely evaporates. Serve either warm or cold.
Serves 4 top
16. Layered Greek Salad (Strict)
Salad Ingredients:
3 large cucumbers, peeled & seeded and cut into 1/2inch dice
1 red bell pepper, stemmed & seeded & cut into 1/2inch dice
2 green bell peppers, stemmed & seeded & cut into 1/2inch dice
1 large, ripe tomato, seeded and chopped & drained canned tomato or cherry
or grape tomatoes
Seasoning Mixture:
1 bunch thinly sliced scallions
1/2cup fresh mint leaves
1/2cup pitted Greek olives, chopped
1/2lb crumbled feta cheese
Salad Dressing:
1 clove garlic, minced
1/2teas salt
2T lemon juice
3T white wine vinegar
1/2teas ground cumin
1/2cup olive oil
1teas chopped fresh oregano or 1/2teas dried
1/8teas freshly ground pepper
Prepare the dressing by combining all ingredients
and setting aside.
In a deep, glass serving bowl, layer each of the salad ingredients separately,
topping with the seasoning mixture, beginning with the cucumber, then
the peppers and finally ending with the tomato.
Whisk the dressing and pour evenly over all.
Garnish w/chopped fresh flat leaf parsley, refrigerate at least 1/2 hour
and up to 8 hours. top
17. Zucchini Faux Noodles (Strict and Liberal)
A great zucchini dish is to make faux noodles with it. Use a vegetable peeler
to make ribbons out of them. Drop the pile of ribbons into boiling salted
water for just a minute, almost just to rinse them off... Then toss with
butter and parmesan cheese, an Alfredo or gorgonzola sauce. I take gorgonzola
cheese, crumble it in a small bowl and put a dash of cream on top...nuke
in the
microwave until melted, and stir. Toss your zucchini with this, and it's
wonderful! You can sprinkle parmesan cheese on it too... top
18. Zucchini Frittatas
with Pecorino Cheese and Chives (Strict and Liberal)
1 1/2 tablespoon olive oil
3 medium zucchini (about a pound--halved lengthwise and then cut crosswise
into 1/8 inch thick slices)
1/4 teaspoon salt
1/4 cup chopped fresh chives
1 1/2 oz (3/4 cup) finely grated Pecorino Cheese (you can also use parmesan--but
pecorino has a little more of a bite)
10 large eggs lightly beaten
You need a nonstick muffin pan with 6 1-cup
muffin cups.
Preheat oven to 375 degrees.
Heat the oil in a 12 inch non stick skillet over moderately high heat,
until hot but not smoking. Saute zucchini with salt and pepper, stirring
occasionally, until just tender, about 4 minutes.
Wisk chives, zucchini, and
1/2 cup of the cheese into the eggs. Divide mixture among oiled muffin
cups and bakein the middle of the oven until
tops are puffed and set, about 14 minutes. Remove pan from oven and turn
on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil
3 to 4 inches from heat until cheese is melted and tops are golden, about
1-2 minutes. top
19. Spinach and Swiss Chard Casserole (Strict)
2 packages of frozen chopped spinach (10 oz kind)
1 package chopped frozen swiss chard (10 oz)
2 eggs beaten slightly
1/2 cup sour cream
nutmeg
grated cheese-1 cup. Tasty cheese works the best like swiss or sharp cheddar
Preheat
oven to 350 degrees.
Defrost spinach and chard. (What I do is put the spinach and chard in the
refrigerator the night before or before I go to work. Then it's ready
to use when I get home.) Pour off water and squeeze dry gently with your
fiingers.
Mix the spinach, chard, eggs, sour cream together. Season with salt, pepper
and nutmeg. Spread in a buttered baking dish and top with grated cheese.
Bake for 40 minutes until bubbly and brown on top. top
20. Spinach Bake (Liberal)
1 package chopped frozen spinach (10 oz)(drained well)
1/2 cup sharp cheddar cheese (grated)
1 cup cottage cheese or ricotta cheese
2 eggs
1 1/2 teaspoons caraway seeds
2 tablespoons chopped walnuts
salt
pepper
dash worcestershire sauce
Preheat oven to 350 degrees. Grease a glass baking
dish. Combine cottage cheese, a teaspoon of salt and 1/4 teaspoon of pepper
in a blender and
mix until smooth. Add eggs, caraway seeds and blend just until mixed together.
Add walnuts. Fold this mixture into the spinach and spoon into the baking
dish. Sprinkle cheddar cheese over the top and bake for 20 minutes. top
21. Quick Green Bean Salad (Strict )
Keep a can of the sliced french style green beans in your refrigerator. When
you need a quick snack, open the can and drain the water. Put the beans in
a bowl, season with garlic salt and toss. Season with vinegar, balsamic if
you have it. Some people like oil too, but I just splash on the vinegar
and eat it. top
22. Leeks with Cheese (Strict)
Buy a bunch of leeks.
Cut off all the dark green, down into the light green.
It seems like a waste, but trust me, you have to do it. The dark green gets
stringy. Then
rinse them under running water, peeking under the layers to make sure there's
no grit
there.Slice the leeks in half the long way. Heat butter in a big frying pan,
enough to cover the bottom. Lay the leeks in the frying pan and cook over
medium heat until they are soft. (Cover them while they are cooking).
When the leeks are soft, take them out of the pan and put
them in a shallow baking dish. Cover them with a layer of cheese--Gruyere
or white cheddar
I think are the best. Put them under the broiler until they are bubbly
and the
cheese is starting to look brown and crispy. top
23. Stuffed Mushrooms (Strict)
There are lots of ways to stuff mushrooms--some people even make little pizzas
on the porcini ones.... Here's one:
2 tablespoons olive oil
24 mushrooms (about 2 inches in diameter)
1/2 cup chopped fresh fennel
1/4 cup chopped sundried tomatoes in oil
3 chopped garlic cloves
1/2 cup crumbled gorgonzola
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 large egg
Preheat oven to 350 degrees. Remove the stems from the mushroom
caps and chop them. Brush a large baking dish with olive oil.
Heat 2 tablespoons
of olive oil in a skillet over medium heat. Add the chopped mushroom stems,
fennel, tomatoes, and the garlic. Saute until they
are tender and starting to brown (about 12 minutes.) Transfer to a medium
bowl.
Cool 10 minutes. Mix in cheese and the basil. Season the filling to taste
with salt and pepper. Mix in egg. Arrange mushroom caps in baking dish,
cavity side up. Brush the caps with a little olive oil, and mound the filling
in each, pressing it in. Bake until they are tender, about 25 minutes. top
24.
Sauteed Spinach with Strawberries (Strict)
Strange? Yes,
but lovely to look at and tasty to eat!
2 Tablespoons butter
or olive oil
2 bunches spinach, washed and chopped
2 cloves garlic, finely chopped
4 to 6 strawberries, washed and sliced
Melt butter or heat oil in large skillet.
Add spinach, and cook until limp, about 1/2 minute, stirring occasionally.
Add garlic and stir. Slice
strawberries and set aside. Garnish the cooked spinach with berries. top
25. Creamy Parmesan Spinach
3 boxes frozen chopped spinach, thawed
6 oz. cream cheese
2 or 3 green onions, sliced
2/3 c. grated Parmesan cheese
1 tsp. coarse black pepper
Drain spinach in mesh strainer by pressing all
the water out of it (or place
in a clean dishtowel and wring out). Set aside. In skillet, place the cream
cheese and green onions and cook on low heat. When cream cheese is melted,
add Parmesan and pepper and stir well to blend. Stir spinach into sauce
and
let sit over the lowest heat for about ten minutes, stirring occasionally. top
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