Recipe of the Week

Vegetable

Green Pea Salad

Servings: 6

3 cups frozen peas, thawed

1/4 cup onion, finely chopped

1 cup celery, chopped

1/2 cup Plain Yogurt

1/4 cup low-fat mayonnaise

Mix uncooked peas, onion, celery, yogurt, and mayonnaise; refrigerate overnight. Serve on a lettuce leaf.

Stuffed Acorn Squash

Servings: 8

1 Acorn squash

Creamed Spinach (see page

Wash the squash and cut it in half width-wise. Place halves cut-side down on a baking sheet. Bake at 350mF for 50 to 60 minutes. Meanwhile, prepare Creamed Spinach. Fill squash bowls with creamed spinach. Bake for another 10 minutes.

Creme Patissiere

Servings: 4

1/4 cup flour

1/3 cup sugar

2 teaspoons margarine

3 egg yolks

1 cup milk

Combine flour, sugar, margarine, and egg yolks; mix well. Heat milk and combine with mixture. Cook over hot water until very thick, stirring constantly. If filling is lumpy, beat with a hand mixer or a whisk. Cover. Cool before filling. Makes enough filling for four meringue shells.

Brown Rice Zucchini Boats

Servings: 4

4 zucchini

1 cup chicken broth

1 cup quick-cooking brown rice

2 green onions

1 cup grated mild cheddar cheese

Preheat oven to 350mF. Cut zucchini lengthwise and place cut-side down on a lightly oiled baking sheet. Bake for 15 minutes. Bring broth to a boil. Add rice, reduce heat, cover, and simmer for 5 minutes. Remove from heat and let stand for 5 minutes. Remove zucchini from oven and scoop out flesh, leaving a 1/4-inch shell. Coarsely chop zucchini flesh and combine with rice, chopped green onions, and half of the cheddar. Spoon mixture into the zucchinis, top with remaining cheddar cheese, and bake for 8 to 10 minutes.

Pan-Roasted Potatoes

Servings: 2

2 baking potatoes

2 tablespoons olive oil

Salt and pepper

1/4 teaspoon thyme

Heat oven to 350mF. Peel potatoes and cut into 1/4-inch thick slices. Combine the oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the thyme in a roasting pan. Toss the potato slices in the oil mixture and bake, turning the slices twice, until tender,about 30 minutes. Season to taste with salt and pepper.

Pan-Roasted Potatoes II

Servings: 2

2 baking potatoes

2 tablespoons vegetable oil

Salt and pepper

Catsup or vinegar (optional)

Heat oven to 425mF. Cut potatoes into 1/4-thick slices. Grease cookie sheets with oil. Line sheets with potato slices. Bake for 15 minutes, or until slices are tender when pierced with a fork, turning once. Season to taste with salt, catsup or vinegar.

Honey-Orange Beets Servings: 4

6 beets (about 1 lb./500 g)

2 tablespoons orange juice

2 teaspoons margarine

1 teaspoon honey

1/4 teaspoon ginger

Cook beets in boiling water for 25 minutes, or until tender. Drain; let cool slightly and slip off skin. Slice; set aside. Heat orange juice, margarine, honey, and ginger over low heat until margarine melts. Add beets and toss to coat.

Fruit Kebabs

Servings: 6

1/2 pineapple, cored and peeled

5 apricots

1/4 lb. cherries

1 tablespoon margarine

1 teaspoon sugar

Warm Chocolate Sauce

Cut the pineapple into slices and then into wedges. Quarter the apricots. Pit the cherries. Heat the broiler. Thread the fruit onto 6 skewers. Melt the margarine and brush on the fruit. Sprinkle with the sugar. Broil the kebabs about 8 minutes, turning the skewers several times. Serve with warm chocolate sauce and cookies, if you like.

Pumpkin Soup

Servings: 8

2-1/2 cups mashed cooked pumpkin

3 cups water

1 tablespoon chopped onion

1 cup milk

1 teaspoon salt

Combine pumpkin and water. Bring to a boil; boil for 3 minutes. Meanwhile, saute onion in a little vegetable oil until transparent. Add milk and salt. Heat thoroughly, stirring constantly.

Fiddleheads and Mushrooms

Although I have lived in New Brunswick for over twenty years, I first ate fiddleheads when I was in my early twenties. I was attending a Muriel McQueen Ferguson Foundation luncheon and I ate them for appearance's sake. Try them. If you did not like them when you were a child, you may like them now.

Servings: 3

1/3 kg (1/10 lb.) fiddleheads

3 large mushrooms, sliced

3 tablespoons margarine

1/2 cup water

Clean fiddleheads thoroughly. Melt butter over medium heat; add fiddleheads and mushrooms. Saute until mushrooms are tender, or about 15 minutes. Add 1/4 water; mix well. Reduce heat to medium-low; cover and simmer for 15 minutes. Add remaining 1/ 4cup water, if needed. Simmer for another 15 minutes, or until fiddleheads are tender.

Corn Salad

Servings: 4

3 cups drained corn

2 green onions, chopped

1 small sweet green pepper, chopped

4 teaspoons red wine vinegar

Salt and pepper

2 tablespoons vegetable oil

Combine corn, onions, and green pepper. In another container, whisk together vinegar, salt, and pepper to taste; whisk in oil. Pour over salad and toss.

Creamed Spinach

Servings: 8

4 cups water

2 lbs. (5 kg) fresh spinach, cleaned

2 tablespoons margarine

1/4 cup onion, finely chopped

2 tablespoons flour

1 cup milk

Heat water to boiling; add spinach and boil for 5 minutes. Drain spinach well. Finely chop the spinach; set aside. Melt the margarine in medium frying pan; add onions. Saute onions until they are translucent. Gradually add flour, stirring continuously with a fork until mixture is bubbly. Gradually add milk, whisking continuously, until mixture is smooth. Add spinach. Continuing to stir, cook mixture for 3 minutes. Good as a stuffing for acorn squashes (see Stuffed Acorn Squash, page .

Vegetarian Bagel

This recipe was copied from the menu of Healthy Bites in Highfield Square, Moncton, New Brunswick. In the hot, muggy summer of 1994, there was nothing quite as refreshing to this "pregnant Momma" as to be seated in an air-conditioned mall with this light sandwich, vegetables with Yogurt Dip, and a cool glass of milk; a healthy, satisfying, and inexpensive meal for a mother-to-be.

Servings: 1

1 bagel, of your choice

Mayonnaise

1 green onion, chopped

2 cucumber slices

2 tomatoe slices

4 dill pickle slices, short, not long, slices

1-2 cup loose alfalfa sprouts

If desired, toast sliced bagel. Meanwhile, prepare filling. On a square piece of waxed paper, same width as diameter of bagel, arrange cucumber slices; tomatoe slices on cucumbers; and dill pickles on tomatoes. Loosely arrange sprouts on pickles. Spread bagel-halves with a thin layer of mayonnaise. Place cut-side of bagel down on center of vegetables. With your right hand on bagel-half, slide your left hand under the waxed paper. Flip over sandwich and place on table. Remove wax paper. Sprinkle alfalfa with green onions. Complete sandwich with remaining bagel-half.

Bagel sandwich will be easier to slice in half and/or eat if you wrap it in plastic wrap and chill it slightly in advance.

Kitchen Tip

Store mayonnaise in the fridge in inexpensive squeeze bottles, the same kind restaurants serve ketchup and mustard in. The mayonnaise will be easier to control (for you and your kids, even your toddlers), you'll waste less, and there will be one less utensil to clean up.

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Optimized for Netscape 2.0 or better. Last Updated June 10, 2003.

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