FROM THE COOKBOOK SHELF
Although I'm not a vegetarian, I do like the taste of grilled vegetables now through fall. That's why I'm excited about The New Vegetarian Grill by Andrea Chesman. Published by Harvard Common Press, this classic James Beard Award-nominated cookbook is now updated for its 10th anniversary edition with an additional 50 meat-free recipes. Chesman's fresh and contemporary take on vegetarian grilling makes it easy for anyone to create a wide variety of mouth-watering appetizers, salads, sandwiches and veggie burgers, tasty wraps, pizza and flatbreads, juicy kabobs and even grilled desserts. An expanded introduction explains grilling techniques and describes popular equipment.
I chose a timely recipe to share during the middle of May: Spring Asparagus and New Potato Salad. What a feast of the season this duo makes!
SPRING ASPARAGUS AND NEW POTATO SALAD
- 6 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- Salt and freshly ground pepper
- 1 1/2 pounds new potatoes, halved or quartered if large
- 1 pound asparagus, trimmed
- 12 to 16 cups mesclun or other mixed salad greens
- Coarsely grated Parmesan cheese
Prepare a medium fire in the grill. In a large shallow dish, combine the olive oil, lemon juice, garlic, salt and pepper to taste. Mix well. Add the potatoes and asparagus and toss to coat. Grill the potatoes, turning every 10 minutes or so, until golden, about 30 minutes. Grill asparagus until limp and lightly grill-marked, about 8 minutes. Arrange the greens on individual salad plates. Top with grilled potatoes and asparagus. Drizzle the remaining olive oil and lemon juice mixture on top. Sprinkle with Parmesan cheese and serve at once. Recipe makes 4 to 6 servings.
Source: The New Vegetarian Grill by Andrea Chesman; Harvard Common Press, 2008, $16.95/paperback.
INTERNET RECIPES
I don't know about you, but I print at least one recipe from the internet daily. One advantage of recipe collecting on the internet is that a lot of sources include readers' comments. This information is helpful to me whether I try a recipe or not. Before Easter Betty Crocker had a brunch dish on the internet that sounded worth trying but some readers thought it was dry and others recommended more ham. I made it anyway because the majority of reviewers did like it and said they'd make it again. Result: It wasn't moist enough for me, either, and it did need more ham. Since I did like the flavor and ease of preparation, the recipe was worth improving. This time I added a 10-ounce can of Rotel Diced Tomatoes & Green Chilies, doubled the ham and reduced the amount of Bisquick in the recipe. My thinking was that if salsa is good with egg dishes why not Rotel tomatoes, not only for moisture but a bit more "zing."
|
DO-AHEAD BREAKFAST BAKE
- 1 cup diced fully cooked ham
- 1 box Betty Crocker Seasoned Skillets hash brown potatoes
- 1 10-ounce can Rotel Diced Tomatoes with Chilies, undrained
- 1/2 cup chopped green bell pepper
- 1 1/2 teaspoons dry minced onion
- 1 cup shredded sharp Cheddar cheese, divided (I use Cabot 50% less fat kind available at the Bryan Chief)
- 1/4 cup Original Bisquick
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk (whatever kind you have in the refrigerator)
- 2 large eggs
Heat oven to 350F. Coat an 8x8x2-inch baking dish with non-stick cooking spray. Layer ham, potatoes, Rotel tomatoes, bell pepper, dried onion and half the cheese in baking dish. In large bowl whisk together Bisquick, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1/2 cup cheese. Cover; refrigerate at least 4 hours or overnight but no longer than 24 hours. Bake uncovered 30 minutes or until light golden brown around edges and cheese is melted. Recipe makes 6 servings.
Source: Adapted from Betty Crocker recipe.
Partner with a fresh fruit mixture tossed with Yoplait Thick & Creamy Key lime pie yogurt and orange juice dressing and garnished with toasted coconut. Bryan Chief tasters gave this recipe a "thumbs up."
LAYERED YOGURT FRUIT SALAD
1 6-ounce container Yoplait Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green seedless grapes
1 cup fresh blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted
Mix yogurt and orange juice; set aside. Layer fruit in the order given. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Source: Betty Crocker recipe.
LIVE 14 YEARS LONGER?
Yes, according to an 11-year study of 20,000 people, ages 45 to 79, from Norfolk, England, who didn't smoke, were physically active, drank alcohol in moderation and ate at least 5 servings of fruits or vegetables a day. The subjects had no known cancer or cardiovascular disease and the results held regardless of social class or body weight.
Source: University of California Wellness Letter, May 2008. |
