CONTENTS:
ESCAROLE AND BEAN SOUP
GREEN BEANS WITH ONIONS
POTATOES WITH BAY LEAVES
ANNIE'S PEACHES IN RED WINE
PEAR SALSA
MOROCCAN VEGETABLE STEW
Hello, and welcome back to the Hi Arbor. Today I have only recipes, and I
hope you will see something you like. If you have recipes, suggestions or
information, please send them to hiarbornews@aol.com. The next issue of the
newsletter will go out on June 19, 2003. Have a happy and safe Memorial Day holiday.
Take care.
Roxanne
HiArborNews@aol.com
The following recipe comes from the April 17, 2003 food section of the
Atlanta Journal-Constitution (ajc.com). It caught my eye because of the use
of escarole in a soup. Escarole is a variety of endive. Endive is an herb, and
escarole is usually used in salads.
ESCAROLE AND BEAN SOUP
Serves 6
Preparation time: 20 minutes
Cooking time: 20-30 minutes
4 tablespoons olive oil (divided)
2 heads escarole, torn into pieces
2 tablespons butter [or vegan margarine]
2 carrots, finely diced
1 onion, finely diced
3 cloves garlic, finely diced
1 (15.8 ounce) can white kidney beans (cannelloni), rinsed and drained
4 cups [water or vegetable broth]
1/2 cup ditalini pasta or other small pasta
Salt and black pepper to taste
In a skillet, add 2 tablespoons oil and saute' escarole until wilted. Set
aside.
In a large pot, melt butter [or margarine]. Add carrots, onion and garlic.
Add remaining 2 tablespoons oil and stir to coat. Saute' over low heat until
vegetables soften. Add beans, escarole and [water or broth]. Bring to a boil,
reduce heat and simmer.
Meanwhile, cook pasta. Drain and add to soup. Season with salt and
pepper.
Per serving: 335 calories (percent of calories from fat, 35)
19 grams protein 38 grams carbohydrates 12 grams fiber 14 grams fat 10 milligrams cholesterol 431 milligrams sodium
In February a friend took my husband and me to an art museum. In the
gift shop she bought me note cards that have Vincent van Gogh (1853-1890)
paintings on the front and recipes on the back. The following three recipes
come from those note cards.
GREEN BEANS WITH ONIONS
6 Servings
sea salt
1 1/2 pounds green beans (or a mix of green and wax beans),
trimmed and checked for strings
2 tablespoons unsalted butter [or vegan margarine]
1 medium onion, peeled, and cut lengthwise
and then crosswise into paper-thin slices
1 cut (loosely packed) flat-leaf parsely leaves
freshly ground black pepper
1. Bring a large kettle of salted water to a boil (2 tablespoons salt for 4
quarts). Fill a large bowl with ice water.
2. Add the beans to the boiling water, and cook them until they are tender-
crisp, 3 to 4 minutes after they have returned to boil. Transfer the beans to
the ice water with a slotted spoon. When they are thoroughly cool, drain
and pat dry.
3. Melt the butter [or margarine] in a large heavy skillet until it bubbles. Add
the oinion slices and cook, stirring constantly, until they just begin to turn
traslucent but are still crisp, about 4 minutes. Add the green beans, toss
so they are coated with the butter [or margarine], and cook until they are
nearly tender through but still have some crispness, about 7 minutes.
4. Meanwhile, mince the parsley.
5. Add the parsley to the green beans, toss so it is well mixed Season to
taste with salt and pepper, and serve.
POTATOES WITH BAY LEAVES
8 Servings
8 large potatoes (3 pounds) scrubbed clean
sea salt
8 imported bay leaves
1 tablespoon olive oil
freshly ground black pepper
1. Preheat the oven t 450 degrees F.
2. Cut a potato in half lengthwise, stopping just before you separate the
halves so the potato stays intact. Gently open the potato and sprinkle salt
on each half, as well as possible. Slip a bay leaf into the cut, press the
halves back together, and place the potato in a medium-size baking dish,
or one that will easily hold the potatoes in one layer. Repeat with the
remaining potatoes.
3. Drizzle the potatoes with the olive oil then roll them so they are covered
with oil. Season them with a bit more salt, and generously, with pepper.
Bake in the center of the oven until they are puffed and tender through,
about 1 hour. To test for doneness, pierce them through with a skewer or
a sharp knife. Remove from the oven and serve immediately, with a
mention to guests not to eat the bay leaves
ANNIE'S PEACHES IN RED WINE
6 to 8 servings
2 bottles (each 750 ml) simple red wine, such as a Cotes du
Rhone or a lighter red Sancerre
1/2 cup of sugar
zest of 1 orange, in strips
1/4 teaspoon cardamom seeds
1 cinnamon stick
7 whole cloves
4 black peppercorns
4 medium-size peaches
handful of fresh mint leaves, for garnish
1. Combine the wine, sugar, zest, and spices in a non-reactive medium-size
saucepan over medium-high heat. Bring to a boil. Lower the heat so the
liquid is simmering merrily and reduced by half, about 15 minutes.
Remove from the heat, and let cool to room temperature.
2. Cut the peaches into 1/2 inch-thick slices, and place them in a shallow
bowl. Strain the cooled wine syrup over them, cover, and refrigerate for at
least 24 hours.
3. To serve, place the peaches in shallow dessert bowls, ladle as much
syrup as you like over them, and garnish with the mint leaves.
The next recipe comes from a Reiman publication
(www.reimanpublications.com), but I don't know which one. This salsa recipe
was with a recipe for pork, but it could be a nice aside for a meatless meat as
well. I'm passing it along because of the interesting use for pears.
PEAR SALSA
4 cups chopped peeled pears (about 4 medium)
1/3 cup chopped red onion
2 tablespoons chopped fresh mint or two teaspoons dried
mint
2 tablespoons lime juice
1 tablespoon grated lime peel
1 jalapeno pepper, seeded and chopped*
1 teaspoon sugar
1/2 teaspoon pepper
In a bowl, combine the salsa ingredients.
*Editor's Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.
The following recipe comes from the January 30, 2003, food section of the
AJC. Information with the recipe reports that, "This selection from "Jump Up
and Kiss Me" (Jennifer Trainer Thompson, 10 Speed Press, $19.95)
a collection of hot and spicy vegetarian recipes, balances the heat (cayenne,
curry) with the sweet (raisins, honey and figs). Serve over couscous."
[Barnes and Noble Online has this cookbook for $13.96]
MOROCCAN VEGETABLE STEW
Makes 8 servings
Preparation Time: 30 minutes
Cooking time: 45 minutes
2 tablespoons olive oil 1 (14 1/2 ounce) can diced
1 onion, chopped tomatoes
6 garlic cloves, minced 1 (15 ounce) can tomato
2 red potatoes, diced sauce
1 cup diced carrots 2 Tablespoons honey
2 teaspoons ground carda- 1 (15 ounce) can garbanzo
mom beans, rinsed and drained
1 zucchini, sliced 8 cups cooked couscous
1 yellow squash, sliced (optional)
1/2 cauliflower, cut into florets 1/2 cup dried figs, coarsely
2 teaspoons curry powder chopped (optional)
1 teaspoon salt 1/3 cup sliced almonds
1 teaspoon freshly ground (optional)
black pepper 1/2 cup chopped mint
1 teaspoon cayenne pepper (optional)
1/2 cup raisins or currants 1 cup plain yogurt or sour cream
(optional) [or vegan versions]
In a heavy stockpot, heat the oil. Saute' the onion, garlic, potatoes,
carrots and cardamom until fragrant. Add the zucchini, squash and
cauliflower and stir to combine, Add the curry powder, salt and black and
cayenne peppers and stir well. Add the raisins, tomatoes, tomato sauce,
honey and garbanzo beans and stir to combine.
Cover and simmer for 30 minutes or until vegetables are tender, adding up
to one cup of water if the stew appears dry. Serve over couscous if desired.
Just before serving, top stew with figs, almonds and mint. Serve with yogurt.
Per serving (without optional ingrdients):
209 calories (percent of calories from fat, 18) 6 grams protein
40 grams carbohydrates 7 grams fiber 5 grams fat no cholesterol
751 milligrams sodium.
The End
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