Text 27710, 95 rader
Skriven 2012-07-30 08:29:00 av JIM WELLER (1:123/140)
Ärende: veg 6
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli Strudel
 Categories: Main dish, Casseroles, Pastry, Vegetarian
      Yield: 6 Servings
 
      1 tb Butter
      1 c  Onion, minced
      1 bn Broccoli, chopped
    1/2 ts Salt
           Lots of black pepper
      2 md Cloves garlic, minced
      2 c  Good bread crumbs
      2 tb Lemon juice (more to taste)
     10    Sheets of filo pastry
      3 tb Olive oil for filo
 
  Preheat oven to 375F.  Oil a baking tray.
  
  Heat 1 tb olive oil in a large skillet.  Add onion & saute for about 5
  minutes over medium heat.
  
  Add broccoli, salt, and pepper, and cook, stirring for about 5 minutes
  more.  Add garlic, and saute until the broccoli is just tender.
  Remove from heat.
  
  Stir in bread crumbs & lemon juice.  Taste to adjust the seasoning.
  
  To assemble:  Place one sheet of filo on a clean, dry countertop.
  Brush the top lightly with oil, then add another sheet.  Brush with
  oil, then add another.  Continue until you have a pile of five
  leaves. Add half the filling, fold in the sides, and gently roll
  until you have a nice neat little log.  Brush the top with more oil,
  then carefully lift the pastry, and place it on the oiled baking
  sheet. Repeat this procedure to make a second roll, and place it
  next to the first one on the tray.
  
  Bake 25-30 minutes, until golden and exquisitely crisp.  Cut with a
  serrated knife, using a gentle sawing motion.  Serve hot or at room
  temperature.
  
  "The New Moosewood Cookbook"  Posted by Lisa Greenwood
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broiled Portabellos
 Categories: Low-fat, Vegetarian, Mushrooms
      Yield: 4 Servings
 
      1 tb Miso; dark barley
      1 tb Balsamic Vinegar
      2 tb Water; or vegetable stock
      2 lg Mushrooms; Portabellos
           Olive Oil
           Fresh Parsley; minced
 
  These large mushrooms are almost steak-like when grilled or
  broiled with a simple, yet sumptuous balsamic basting sauce. Serve
  them as an appetizer, side dish or garnish.
  
  In a bowl, whisk together miso, vinegar and stock or water; set
  aside.
  
  Carefully remove mushroom stems and slice about 1/4" thick. Leave
  caps whole, or for faster cooking, slice into 1/4" slices. Brush
  mushrooms lightly with olive oil. Grill or broil about 5 min.
  
  Turn and brush with miso-vinegar mixture. Continue to cook,
  basting occasionally, until tender, about 5 min more. Garnish with
  parsley.
  
  Variations: This recipes has infinite possibilities. Try
  marinating mushrooms in miso mixture for a few minutes before
  broiling. Or season broiled mushrooms with salt and pepper, garlic
  powder, a drizzle of sesame oil, and/or a splash of umeboshi
  vinegar. Garnish with fresh chives.
  
  Recipe by: Susan Jane Cheney a former Moosewood cook.
  
  Posted by Reggie Dwork
 
MMMMM

Cheers

YK Jim


... I have elevated the burrito to an art form

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