Food recipes
Berkeley
Berkeley
Ingredients:
------------
1 lb (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
2 tblsp (20 mL) virgin olive oil
1 or 2 small dried red chilies, seeds removed, torn into pieces
2 medium sized fresh or canned tomatoes, chopped
2 garlic cloves, minced
freshly grated or sliced hard cheese (Parm., Asiago, Romano)
extra-virgin olive oil, to finish the dish
freshly ground pepper
(19 of 20) [12/17/1999 12:11:27 PM]
Potato Recipes : COLLECTION
salt
Directions:
-------------
Boil the potatoes for 5-7 minutes in salted water. Cook until tender,
then remove with a strainer.
Wash well and then chop the greens, removing tough stems. Cook the
greens until done in the potato water. Cook the tougher greens longer.
Warm the olive oil in a wide pan and add the chilies. When oil is hot,
add potatoes, stir well and cook for 1 min. or so. Add greens,
tomatoes, garlic. Continue cooking for 5 minutes or so, breaking up the
potatoes and working everything together. It becomes somewhat muddled,
but delicious. Taste for salt, add pepper and some cheese, and serve
with a bit of extra-virgin olive oil threaded over the top.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
amyl
(20 of 20) [12/17/1999 12:11:27 PM]
Potato Salad
Potato Salad Recipes
Index
l G randma's German Potato Salad
mara
[12/17/1999 12:11:31 PM]
Rosti
Rosti
From: jtaylor@pietro.pichem.adelaide.edu.au (Jo Taylor)
Date: 30 Sep 1993 17:39:13 +0930
This is in reply to a request which was posted earlier asking for
a rosti recipe from the interlaken district of Switzerland. I'm not
sure if this is what Michael was looking for but the recipe is easy,
tastes great and is something different you can do with the humble old
potato.
Firstly, you will need about four medium to large potatoes (this is
for four people). Peel them and boil them for ten minutes (the time
may vary depending on the size of the potatoes, however the potatoes
should remain hard. It's important not to boil them for too long.)
Allow the potatoes to cool slightly then wrap in plastic wrap and
refridgerate for at least one hour. Grate the potatoes (they should be
quite sticky) add salt to taste then pat into a flat round and fry in
butter for about 5-10 minutes on each side or until they are golden
brown. Slice into wedges and serve.
I find that if you make them into smaller individual patties they are
easier to turn when cooking and look nicer when served.
amyl
[12/17/1999 12:11:36 PM]
Spinach
Spinach Recipes
Index
l G reek Spinach Pie
l S ag Paneer
mara
[12/17/1999 12:11:40 PM]
Vegetarian
Vegetarian Recipes
Index
l B ean and Egg au Gratin
l C hilean Black-Eyed Peas & Winter Squash
l H erb Gnocchi
l In dian Chickpeas
l L entil recipes : COLLECTION
l M ike's Black Bean and Broccoli
l N ori Rolls (vegetarian sushi)
l N ut and Vegetable Loaf
l R ed Beans w/ Pecans, Saffron
l T ofu : COLLECTION
l V egetarian Chili Recipes
l V egetarian Posole
l V eggie Lasagna
l V eggie Lasagna and Chili : COLLECTION
l V egetarian Chili & Beans
l 3 Vegetarian Chili Recipes : COLLECTION
l V egetarian Crockpot Recipes : COLLECTION
l V egetarian Gravy (1)
l V egetarian Gravy (2)
l V egetarian Lasagne
l V egetarian Stuffed Grape Leaves (Dolmas)
l V egetarian Stuffed Grape Leaves (2)
l V egetarian Stuffed Grape Leaves (3)
l V eggie Burger with Nuts
l W hite Russian Casserole
l W inter Squash Risotto
amyl
[12/17/1999 12:11:44 PM]
Bean and Egg au Gratin
Bean and Egg au Gratin
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 11 Oct 1993 00:20:39 GMT
Metric American
500g/1 lb shelled broad beans 1 lb shelled lima beans
salt salt
3 hard-boiled eggs, sliced 3 hard-boiled eggs, sliced
50g/2oz butter 1/4 cup butter
40g/1 1/2 oz wholewheat flour 6 tablespoons wholewheat flour
450ml/3/4 pint milk 2 cups milk
freshly ground black pepper freshly ground black pepper
2 tablespoons fresh breadcrumbs 2 tablespoons fresh breadcrumbs
50g/2oz cheddar cheese, grated 1/2 cup grated cheddar cheese
Cook the beans in boiling salted water until just tender; drain. Place
half the beans in a greased ovenproof dish and place the eggs on top.
Cover with the remaining beans.
Melt 40g/1 1/2oz/3 tablespoons of the butter in a pan, stir in the
flour and cook gently, stiring, to make a roux. Remove from the heat
and gradually add the milk, stirring. Return to the heat and bring
to a boil. Cook, stirring, until thickened. Season to taste with
salt and pepper.
Pour the sauce over the beans and sprinkle on the breadcrumbs and
cheese. Dot with the remaining butter, place in a preheated hot oven
(220C/435F) and cook for 15 minutes until golden brown.
amyl
[12/17/1999 12:11:46 PM]
Chilean Black-Eyed Peas & Winter Squash
Chilean Black-Eyed Peas & Winter Squash
From: jagordon@agsm.ucla.edu
Date: 27 Jul 1993 18:08:17 GMT
I have made this a couple times, it's really good.
1 pound dried black-eye peas, soaked overnight, or 2 1/2 cups fresh
1 tablespoon cold-pressed veggie oil
2 pounds winter squash, peeled, seeded and diced
2 large onions, chopped
4 ears corn, kernals cut off cob,
2 large tomatoes, sliced
1 small chile minced
3 to 6 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon dried basil
1 tablespoon dried oregano
3 bay leaves
1/4 teaspoon whole peppercorns
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole corriander seeds
1/4 to 1/2 teaspoon chile powder
Drain the soaked peas. Place them in a large saucepan, cover with water
and simmer for 20 minutes, should be about half cooked. Take off heat.
Heat oil in large skillet and add squash, onions, corn, tomatoes, chile,
garlic, paprika and salt. Cook stirring for 10 minutes.
Add cooked veggies to the black eyed peas, add water to cover.
Add basil, oregano, bay leaves, peppercorns, cumin and corriander seeds
and chile powder. Cover and simmer for about 25 minutes, taste and correct
seasonings.
mara
[12/17/1999 12:11:50 PM]
Herb Gnocchi
Herb Gnocchi
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 14 Oct 1993 17:01:11 GMT
Herb Gnocchi
Cross Indexed Vegetarian, Pasta
From Vegetarian Cooking, edited by Carol Handslip
Metric/Imperial American
225g/8oz spinach 1/2 lb spinach
100g/4oz sorrel 1/4 lb sorrel
1 bunch watercress 1 bunch American cress
50g/2oz parsley 1 1/2 cups parsley
1 tablespoon chopped chervil 1 tablespoon chopped chervil
1 tablespoon chopped tarragon 1 tablespoon chopped tarragon
1 tablespoon chopped dill 1 tablespoon chopped dill
175g/6oz ricotta cheese 2/3 cup ricotta cheese
25g/1oz butter 2 tablespoons butter
75g/3oz Parmesan cheese, grated 3/4 cup freshly grated Parmesan cheese
sea salt coarse salt
freshly ground black pepper freshly ground black pepper
2 eggs, beaten 2 eggs, beaten
3 tablespoons plain flour, sifted 3 tablespoons all-purpose flour, sifted
Wash and drain the spinach, sorrel, watercress and parsley. Place in a
large pan of boiling water and boil for 4 minutes; drain. When cool enough
to handle, press out as much moisture as possible and chop finely. Add the
remaining herbs and place in a saucepan over low heat for several minutes,
stirring, to dry out.
Beat the ricotta cheese to a smooth consistency and add to the puree with
the butter, 25g/1oz/1/4 cup of the Parmesan cheese and salt and pepper to
taste. Take the pan off the heat and stir in the eggs and flour. Beat
until smooth. Pour into a cool shallow dish and leave in the refrigerator
overnight.
Bring a large pan of lightly salted water to a boil. Form the green mixture
into egg-shaped gnocchi, using 2 teaspoons, and roll them very lightly on a
floured board. Drp them in batches in the pan, but do not crowd them.
When they float to the surface, after 4 to 5 minutes, lift them out with a
slotted spoon and drain. Test one to make sure they are cooked through,
then transfer to a warmed serving dish.
Sprinkle the gnocchi with a little Parmesan cheese; serve the remaining
cheese separately. Serve with melted butter if you like.
amyl
[12/17/1999 12:11:51 PM]
Mike's Black Bean and Broccoli
Mike's Black Bean and Broccoli
From: isr@mailbox.syr.edu (Michael S. Schechter - ISR group account)
Date: Tue, 3 Aug 93 15:59:53 EDT
In response to asking for recipes, I'm posting the ones I've
discovered in the last couple weeks. (I AWLAYS experiment, I
read the group just for letting ideas sift thru my head)
so, here's "Mike's Black Bean and Broccoli"
Note this fills a 12" skillet, you may want to make less.
Crush together into bowl, mix into paste:
1/2 can (15oz) black bean
7 clove garlic, crushed
1 T ginger, minced, crushed
1 T soy paste
1 oz soy sauce
1 T korean red pepper
9 African Red Devil chilies, crushed
1 T Laxmi brand chili powder (indian)
water to thin
The differences in peppers are subtle, if you don't have access to
a multitude of peppers, use 1 T paprika, 1 T red pepper, 5 HOT dried peppers
Cook in large skillet:
1 1/2 lb chicken or tofu
1 t oil.
At 1/3 done point, add 1 oz oriental vermicelli.
When vermiceeli is a little browned, add spice paste and water as needed.
When all done, flavored to taste, add:
1 1/2 bunch broccoli, chopped
2 green peppers, chopped
Heat just till veggies are hot.
Serve with kim chee on side.
-Mike
(1 of 2) [12/17/1999 12:11:55 PM]
Mike's Black Bean and Broccoli
mara
(2 of 2) [12/17/1999 12:11:55 PM]
Nori Rolls (vegetarian sushi)
Nori Rolls (vegetarian sushi)
Date: Thu, 29 Jul 1993 19:47:22 GMT
Reply-To: mwalker@taimyr.colorado.edu
Vegetarian Sushi Nori and variations
4 sheets nori, pretoasted (oriental or natural food market)
1 T. umeboshi plum paste
1 T. rice vinegar
1 clove garlic, smashed
1 slice ginger, smashed or grated
1.5 T soy sauce
2 carrots
2 eggs
4 scallions
4 c. cooked rice
1 T. oil
Prepare
Ingredients:
------------
1 lb (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
2 tblsp (20 mL) virgin olive oil
1 or 2 small dried red chilies, seeds removed, torn into pieces
2 medium sized fresh or canned tomatoes, chopped
2 garlic cloves, minced
freshly grated or sliced hard cheese (Parm., Asiago, Romano)
extra-virgin olive oil, to finish the dish
freshly ground pepper
(19 of 20) [12/17/1999 12:11:27 PM]
Potato Recipes : COLLECTION
salt
Directions:
-------------
Boil the potatoes for 5-7 minutes in salted water. Cook until tender,
then remove with a strainer.
Wash well and then chop the greens, removing tough stems. Cook the
greens until done in the potato water. Cook the tougher greens longer.
Warm the olive oil in a wide pan and add the chilies. When oil is hot,
add potatoes, stir well and cook for 1 min. or so. Add greens,
tomatoes, garlic. Continue cooking for 5 minutes or so, breaking up the
potatoes and working everything together. It becomes somewhat muddled,
but delicious. Taste for salt, add pepper and some cheese, and serve
with a bit of extra-virgin olive oil threaded over the top.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
amyl
(20 of 20) [12/17/1999 12:11:27 PM]
Potato Salad
Potato Salad Recipes
Index
l G randma's German Potato Salad
mara
[12/17/1999 12:11:31 PM]
Rosti
Rosti
From: jtaylor@pietro.pichem.adelaide.edu.au (Jo Taylor)
Date: 30 Sep 1993 17:39:13 +0930
This is in reply to a request which was posted earlier asking for
a rosti recipe from the interlaken district of Switzerland. I'm not
sure if this is what Michael was looking for but the recipe is easy,
tastes great and is something different you can do with the humble old
potato.
Firstly, you will need about four medium to large potatoes (this is
for four people). Peel them and boil them for ten minutes (the time
may vary depending on the size of the potatoes, however the potatoes
should remain hard. It's important not to boil them for too long.)
Allow the potatoes to cool slightly then wrap in plastic wrap and
refridgerate for at least one hour. Grate the potatoes (they should be
quite sticky) add salt to taste then pat into a flat round and fry in
butter for about 5-10 minutes on each side or until they are golden
brown. Slice into wedges and serve.
I find that if you make them into smaller individual patties they are
easier to turn when cooking and look nicer when served.
amyl
[12/17/1999 12:11:36 PM]
Spinach
Spinach Recipes
Index
l G reek Spinach Pie
l S ag Paneer
mara
[12/17/1999 12:11:40 PM]
Vegetarian
Vegetarian Recipes
Index
l B ean and Egg au Gratin
l C hilean Black-Eyed Peas & Winter Squash
l H erb Gnocchi
l In dian Chickpeas
l L entil recipes : COLLECTION
l M ike's Black Bean and Broccoli
l N ori Rolls (vegetarian sushi)
l N ut and Vegetable Loaf
l R ed Beans w/ Pecans, Saffron
l T ofu : COLLECTION
l V egetarian Chili Recipes
l V egetarian Posole
l V eggie Lasagna
l V eggie Lasagna and Chili : COLLECTION
l V egetarian Chili & Beans
l 3 Vegetarian Chili Recipes : COLLECTION
l V egetarian Crockpot Recipes : COLLECTION
l V egetarian Gravy (1)
l V egetarian Gravy (2)
l V egetarian Lasagne
l V egetarian Stuffed Grape Leaves (Dolmas)
l V egetarian Stuffed Grape Leaves (2)
l V egetarian Stuffed Grape Leaves (3)
l V eggie Burger with Nuts
l W hite Russian Casserole
l W inter Squash Risotto
amyl
[12/17/1999 12:11:44 PM]
Bean and Egg au Gratin
Bean and Egg au Gratin
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 11 Oct 1993 00:20:39 GMT
Metric American
500g/1 lb shelled broad beans 1 lb shelled lima beans
salt salt
3 hard-boiled eggs, sliced 3 hard-boiled eggs, sliced
50g/2oz butter 1/4 cup butter
40g/1 1/2 oz wholewheat flour 6 tablespoons wholewheat flour
450ml/3/4 pint milk 2 cups milk
freshly ground black pepper freshly ground black pepper
2 tablespoons fresh breadcrumbs 2 tablespoons fresh breadcrumbs
50g/2oz cheddar cheese, grated 1/2 cup grated cheddar cheese
Cook the beans in boiling salted water until just tender; drain. Place
half the beans in a greased ovenproof dish and place the eggs on top.
Cover with the remaining beans.
Melt 40g/1 1/2oz/3 tablespoons of the butter in a pan, stir in the
flour and cook gently, stiring, to make a roux. Remove from the heat
and gradually add the milk, stirring. Return to the heat and bring
to a boil. Cook, stirring, until thickened. Season to taste with
salt and pepper.
Pour the sauce over the beans and sprinkle on the breadcrumbs and
cheese. Dot with the remaining butter, place in a preheated hot oven
(220C/435F) and cook for 15 minutes until golden brown.
amyl
[12/17/1999 12:11:46 PM]
Chilean Black-Eyed Peas & Winter Squash
Chilean Black-Eyed Peas & Winter Squash
From: jagordon@agsm.ucla.edu
Date: 27 Jul 1993 18:08:17 GMT
I have made this a couple times, it's really good.
1 pound dried black-eye peas, soaked overnight, or 2 1/2 cups fresh
1 tablespoon cold-pressed veggie oil
2 pounds winter squash, peeled, seeded and diced
2 large onions, chopped
4 ears corn, kernals cut off cob,
2 large tomatoes, sliced
1 small chile minced
3 to 6 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon dried basil
1 tablespoon dried oregano
3 bay leaves
1/4 teaspoon whole peppercorns
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole corriander seeds
1/4 to 1/2 teaspoon chile powder
Drain the soaked peas. Place them in a large saucepan, cover with water
and simmer for 20 minutes, should be about half cooked. Take off heat.
Heat oil in large skillet and add squash, onions, corn, tomatoes, chile,
garlic, paprika and salt. Cook stirring for 10 minutes.
Add cooked veggies to the black eyed peas, add water to cover.
Add basil, oregano, bay leaves, peppercorns, cumin and corriander seeds
and chile powder. Cover and simmer for about 25 minutes, taste and correct
seasonings.
mara
[12/17/1999 12:11:50 PM]
Herb Gnocchi
Herb Gnocchi
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 14 Oct 1993 17:01:11 GMT
Herb Gnocchi
Cross Indexed Vegetarian, Pasta
From Vegetarian Cooking, edited by Carol Handslip
Metric/Imperial American
225g/8oz spinach 1/2 lb spinach
100g/4oz sorrel 1/4 lb sorrel
1 bunch watercress 1 bunch American cress
50g/2oz parsley 1 1/2 cups parsley
1 tablespoon chopped chervil 1 tablespoon chopped chervil
1 tablespoon chopped tarragon 1 tablespoon chopped tarragon
1 tablespoon chopped dill 1 tablespoon chopped dill
175g/6oz ricotta cheese 2/3 cup ricotta cheese
25g/1oz butter 2 tablespoons butter
75g/3oz Parmesan cheese, grated 3/4 cup freshly grated Parmesan cheese
sea salt coarse salt
freshly ground black pepper freshly ground black pepper
2 eggs, beaten 2 eggs, beaten
3 tablespoons plain flour, sifted 3 tablespoons all-purpose flour, sifted
Wash and drain the spinach, sorrel, watercress and parsley. Place in a
large pan of boiling water and boil for 4 minutes; drain. When cool enough
to handle, press out as much moisture as possible and chop finely. Add the
remaining herbs and place in a saucepan over low heat for several minutes,
stirring, to dry out.
Beat the ricotta cheese to a smooth consistency and add to the puree with
the butter, 25g/1oz/1/4 cup of the Parmesan cheese and salt and pepper to
taste. Take the pan off the heat and stir in the eggs and flour. Beat
until smooth. Pour into a cool shallow dish and leave in the refrigerator
overnight.
Bring a large pan of lightly salted water to a boil. Form the green mixture
into egg-shaped gnocchi, using 2 teaspoons, and roll them very lightly on a
floured board. Drp them in batches in the pan, but do not crowd them.
When they float to the surface, after 4 to 5 minutes, lift them out with a
slotted spoon and drain. Test one to make sure they are cooked through,
then transfer to a warmed serving dish.
Sprinkle the gnocchi with a little Parmesan cheese; serve the remaining
cheese separately. Serve with melted butter if you like.
amyl
[12/17/1999 12:11:51 PM]
Mike's Black Bean and Broccoli
Mike's Black Bean and Broccoli
From: isr@mailbox.syr.edu (Michael S. Schechter - ISR group account)
Date: Tue, 3 Aug 93 15:59:53 EDT
In response to asking for recipes, I'm posting the ones I've
discovered in the last couple weeks. (I AWLAYS experiment, I
read the group just for letting ideas sift thru my head)
so, here's "Mike's Black Bean and Broccoli"
Note this fills a 12" skillet, you may want to make less.
Crush together into bowl, mix into paste:
1/2 can (15oz) black bean
7 clove garlic, crushed
1 T ginger, minced, crushed
1 T soy paste
1 oz soy sauce
1 T korean red pepper
9 African Red Devil chilies, crushed
1 T Laxmi brand chili powder (indian)
water to thin
The differences in peppers are subtle, if you don't have access to
a multitude of peppers, use 1 T paprika, 1 T red pepper, 5 HOT dried peppers
Cook in large skillet:
1 1/2 lb chicken or tofu
1 t oil.
At 1/3 done point, add 1 oz oriental vermicelli.
When vermiceeli is a little browned, add spice paste and water as needed.
When all done, flavored to taste, add:
1 1/2 bunch broccoli, chopped
2 green peppers, chopped
Heat just till veggies are hot.
Serve with kim chee on side.
-Mike
(1 of 2) [12/17/1999 12:11:55 PM]
Mike's Black Bean and Broccoli
mara
(2 of 2) [12/17/1999 12:11:55 PM]
Nori Rolls (vegetarian sushi)
Nori Rolls (vegetarian sushi)
Date: Thu, 29 Jul 1993 19:47:22 GMT
Reply-To: mwalker@taimyr.colorado.edu
Vegetarian Sushi Nori and variations
4 sheets nori, pretoasted (oriental or natural food market)
1 T. umeboshi plum paste
1 T. rice vinegar
1 clove garlic, smashed
1 slice ginger, smashed or grated
1.5 T soy sauce
2 carrots
2 eggs
4 scallions
4 c. cooked rice
1 T. oil
Prepare
Printed from https://recipe.bluelayer.org/recipe/71546/berkeley