Vegetable Christmas Tree
Recipe By :
Categories : Appetizers Holidays
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 8 Oz Bottle Ranch Salad Dressing
4 Cups Broccoli Flowerets
1 Broccoli Stalk
3 1/2 Cups More or Less of Cauliflower Flowerets
5 Each Cherry Tomatoes -- Cut in Half
1 Medium Carrot -- Sliced
Cover the bottom of a 13X9X2-inch glass dish with dressing. Arrange
broccoli in a tree shape, using the stem as the trunk. Place
cauliflower around tree. Add tomatoes and carrot slices as ornaments.
NOTES : This makes a beautiful and healthy vegetable platter for a party
or Christmas dinner.
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Garlic-Roasted Lamb
Introduction:
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.
Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces
Nutritional Information
1 serving:
Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g
Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.
Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.
Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.
Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.
Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.
Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.
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Green Beans With Tomatoes and Herbs
Introduction:
When selecting green beans, look for small, plump, firm pods with velvety, shiny skins and small seeds.
Ingredients
1 tablespoon olive or canola oil
1 clove garlic (finely chopped)
1 small onion (finely chopped)
1 can (14 ounces) crushed tomatoes
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 pound green beans
Nutritional Information
1 serving:
Calories 105
Saturated Fat 0g
Total Fat 4g
Sodium 112mg
Cholesterol 0mg
Protein 4g
Carbohydrate 18g
Fiber 5g
Makes 4 servings.
Step 1:
Rinse green beans under cold water, then snap off and discard the stem ends as well as the tail ends, if you like. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Shell lima beans by cutting off the end of the pod and opening to remove the beans. Rinse the beans after shelling.
Step 2:
In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.
Step 3:
Stir in the tomatoes with basil and pepper and cook, stirring frequently, about 2 minutes longer.
Step 4:
Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.
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Walnut-Raisin Pudding
Introduction:
Warm and soothing, Walnut-Raisin Pudding is perfect on a cold winter night. puddings need eggs to help them set. However, you can limit the yolks to one and use more high-protein whites. Bake the pudding in a water bath, or bain-marie, to keep it from cooking too fast and curdling. Adding rice, fruit, nuts, or bread increases flavor and vitamins.
Ingredients
1/2 cup orange juice
1 egg yolk
1 teaspoon honey
1 teaspoon vanilla extract
2/3 cup cooked rice
1/4 cup raisins
1/4 cup chopped walnuts, toasted
3 egg whites
vegetable oil cooking spray
Nutritional Information
1 serving:
Calories 162
Saturated Fat 1g
Total Fat 5g
Sodium 46mg
Cholesterol 53mg
Protein 6g
Carbohydrate 24g
Fiber 1g
Serves 4.
Preparation time: 12 minutes.
Cooking time: 30 to 35 minutes.
Step 1:
Preheat oven to 325¡F. In a large mixing bowl, mix the orange juice with the egg yolk, honey, and vanilla extract.
Step 2:
Stir in the cooked rice, raisins, and toasted walnuts. In another bowl, whip the egg whites until soft peaks form, then carefully fold into the mixture with a large metal spoon.
Step 3:
Pour into 4 custard dishes that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil.
Step 4:
Place custard dishes in a 13" x 9" x 2" baking pan and carefully add boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, for 30 to 35 minutes or until just set.
Tip:
Check the water in the bain-marie during cooking, and fill up as necessary to prevent it from boiling away.
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Whisky Eggnog
Introduction:
This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.
Ingredients
4 eggs
1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whisky
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
Makes 6 cups.
Total time: 3 hours 45 minutes.
Step 1:
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.
Step 2:
In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.
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