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Pumpkin Bisque
Ingredients:
1 tablespoons unsalted butter
2tablespoon olive oil
2 garlic cloves, chopped
2 leeks sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 1/2 cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts vegetable stock
1 tablespoon sea salt
freshly ground black pepper to taste
3 Tablespoons cooking sherry
Procedure:
Melt the butter in a pan over medium heat.
Add the leeks, garlic, celery and onion
Cook at least 10 minutes by stirring occasionally,
until the onion is translucent.
Add the pumpkin, herbs, and vegetable stock.
Bring to a boil.
Add cooking sherry, season with salt and pepper.
Reduce to low heat and cook until the pumpkin is
tender.
Remove the herbs and puree the soup in a blender
or food processor until smooth.
Serve with croutons or a swirl of cream. [nellie]
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POTATO BOULANGERE
Ingredients:
800grams potatoes, thinly
sliced
2 medium onions, very thinly
sliced
150 ml stock
100 ml milk
Fresh rosemary
40g butter or 100g grated
cheese
Seasoning
Starting
and finishing with a layer
of potatoes sprinkled with
rosemary, layer the potatoes
and onions in an ovenproof
dish. Mix the stock and milk
and pour over the top. Dab
the butter over the top, or
sprinkle with grated cheese.
Cover
with foil and cook in an
oven preheated to 180º C for
about 45 minutes – 1 hour
until the potatoes are
softened. Then take the foil
off and continue to cook for
30 minutes or so until the
under potatoes are tender,
the top ones going golden
and crispy, and most of the
liquid has gone.
Credit:
Spanish Vegetarian |
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Roasted Cauliflower w/Dill & Apple
Ingredients
1 1/2 lbs.cauliflower cored and separated into
florets.
1 apple cored and diced
1 medium thin sliced yellow onion.
4 tbspoon light olive oil
Reisin de Corauntz [currants]
Coarsed chopped dill
Salt to taste.
Procedure:
Preheat oven to
450°F.
Toss cauliflower, apple, onion, olive oil, pepper
and salt in a shallow baking dish and spread
the ingredients out into a single layer.
Bake for 30 minutes stirring until brown.
Add currants and bake 10 minutes more.
Sprinkle dill weed and serve.[nellie]
Carrot-Apple salad
2 cup shredded carrot
2 large diced apples
2 tsp lemon juice
1 cup raisins
1 cup low-fat mayonnaise/yogurt
Combine all ingredients.
Chill thoroughly.
Serve on salad greens. [nellie
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Enchilada Vegetarian|French Style
Ingredients:
Enchiladas:
1 box of enchiladas containing corn patties & spicy
tomato sauce,
1 yellow pepper, red and, green
Gouda cheese
Grated Gruyere
Salt, olive oil, and butter in the dish
4 to 6 large potatoes.
Cheddar cheese
Cream
SaltProcedure:
French Style Enchilada
Cook the potatoes in aluminum paper 40 minutes in
oven at 200 ° C.
Slit the cooked potatoes and add cream. Add slice of
cheddar.
Cut peppers into small cubes bring them back to the
stove for 20 minutes.
Mix tomato sauce and spice. Dilute in water.
Put half the peppers, mix well, and cook until it is
done.
Prepare enchiladas. Remove the enchiladas one by
one. Put two tablespoons of pepper; cover plenty of
Swiss cheese and a slice of Gouda. Close, spread a
tablespoon of tomato sauce, and a spicy pinch of
Gruyere.
Wrapped the potatoes in aluminum foil and bake
40 minutes in an oven at 200 ° C.
Once the potatoes are cooked; take it out in the
oven and open the foil. Slit open the potatoes then
put cream and a slice of cheese.
While the potatoes cook, prepare enchiladas:
Wash peppers and cut into small cubes . Bring them
back to the stove for 20 minutes.
Open Kit tomato sauce and spice packet. Add a little
water to dilute.
Put in half the peppers, mix well, and cook until
it's done.
Prepare enchiladas:
Remove the enchiladas one by one. Put two
tablespoons of pepper, cover plenty of Swiss cheese,
and a slice of Gouda. Spread a tablespoon of
tomato sauce and a slice of Gruyere.
Turn the oven to 180 ° C for 15 minutes, cook
enchiladas and potatoes topped with cheddar.
nellie |
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