William Penn Life, 2007 (42. évfolyam, 1-12. szám)

2007-05-01 / 5. szám

Grilled Vegetable Stack

4 large Portobello mushrooms, stems removed and washed I zucchini cut on bias %-inch thick I summer squash cut on bias %-inch thick

8 ounces fresh mozzarella cheese sliced %-inch thick I large beefsteak tomato sliced %-inch thick

Granulated garlic to season Salt and pepper to season

1 tablespoon canola oil

In a skillet using medium heat, cook the mushroom tops until they begin to sweat in the pan. Season the mushrooms and remove from pan. Cook the zucchini and squash in the same manner until they sweat and soften, then season and remove from pan. Cook the tomato slices last to give them some color. To build your stacks, start with a mushroom with the inside facing up. Place two pieces of zucchini side by side on top of the mushroom. Place two pieces of summer squash side by side on top of the zucchini. Place a tomato slice on top of the summer squash. Divide your mozzarella slices so you have an equal amount to cover the four stacks and place the cheese on top of the tomato slice. Place the stacks on a greased baking sheet and bake in a 350 degree oven for at least 10 minutes or until the cheese melts. Serve hot.

Seafood Vegetable Salad

% pound cooked lobster meat % pound imitation crabmeat, chunked

2 celery stalks chopped fine % cup smooth vanilla yogurt % cup low-fat mayonnaise

I tablespoon sweet pickle relish I % teaspoons Dijon mustard

1 teaspoon bottled white horseradish

2 tablespoons fresh squeezed lemon

juice

% cup chopped fresh spinach % cup shredded lettuce Salt and white pepper to taste

In a stainless steel mixing bowl, combine all the ingredients and mix well. If the salad is dry, add a little more mayonnaise or yogurt. Adjust the taste with salt and pepper then

PEC/PES

chill for at least 30 minutes. Serve on a bed of lettuce with tomato slices on the side or make a sandwich using whole grain bread.

Swiss Chard Quiche

14 leaves Swiss chard with stalks I large sweet onion sliced thin 12 medium button mushrooms sliced

I Zi cups heavy cream 4 large whole eggs beaten well I teaspoon salt I teaspoon minced garlic I cup grated parmesan cheese I teaspoon canola oil Salt and white pepper to taste

Wash and dry the Swiss chard then chop into %-inch pieces. Place in a pot with salted boiling water and cook until it softens, about 3 minutes. Drain well and set aside to cool. In a skillet, heat up the oil and sweat the onions until they are soft. Remove from the skillet and set aside to cool. Cook the mushrooms until they sweat and become soft. In a mixing bowl, combine the eggs and heavy cream. Save the mushrooms to put on top of the quiche. Mix in the chard along with the onions blending well. Pour this mixture into a greased flat casserole dish then top with the mushrooms. Bake at 350 degrees for 45 minutes until the top is golden brown. Let stand for 10 minutes then serve.

Vegetable Lasagna

I pound package curly edge lasagna

3 pounds ricotta cheese

8 ounces garlic herb cream cheese spread, softened % cup sweet onion diced small I tablespoon fresh chopped basil 12 teaspoons granulated garlic I cup broccoli florets cut small I cup cauliflower cut small I cup carrots cut small I cup zucchini cut small I cup button mushrooms cut in half

4 cups shredded Italian cheese blend 3% cup grated parmesan cheese

In boiling water, cook the lasagna noodles, rinse and set aside. In a mixing bowl, blend the ricotta cheese, herb cheese spread, onion, basil and garlic. Stir in all the vegetables and blend well. If the mixture seems thick, add a little water to soften it. Use cooking spray or oil to grease the bottom of a 9 x 13 inch baking pan or dish. Spread one cup of the vegetable/cheese mix on the bottom of the dish then sprinkle some shredded Italian blend cheese with some parmesan. Place lasagna noodles on top of mixture then repeat the same process until you have at least three layers. Save some Italian blend and parmesan to top off your lasagna. Bake at 350 degrees for one hour. Let stand for 15 minutes then slice and serve.

Vegetarian Vegetable Soup

I large onion diced small 3 potatoes peeled and diced 3 carrots peeled and chopped small 6 celery stalks diced small 8 ounces broccoli florets 8 ounces cauliflower florets I zucchini diced small I yellow squash diced small I parsnip peeled and diced small I small head green cabbage shredded I (28oz) can diced tomatoes w/ juice % cup frozen lima beans % cup frozen corn % cup frozen peas % cup cut green beans 2% quarts water % teaspoon granulated garlic I teaspoon dried basil % teaspoon dried thyme

1 tablespoon Hungarian paprika

2 teaspoons parsley flakes

2 tablespoons honey

3 tablespoons soy sauce 2 tablespoons canola oil

In a stockpot, add the oil and cook the onions and celery until they are translucent. Add the water then all the vegetables with the can of diced tomatoes and juice. Add all the spices, stir well and bring soup to a boil. Turn down to medium heat to a simmer and cook until the vegetables are fork tender. Soup should simmer for about one hour. Adjust the taste with salt and pepper then serve hot.

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William Penn Life, May 2007