Cookin' with Carol recipes on NBC5 - June 2001
Eat Your Veggies!
Incorporating vegetables into your daily meals can be a challenge. Here are two fun ideas for using a variety of vegetables.
Beets with Rice Vinegar
Leave the roots intact and trim all but 1 inch of the stem from
medium-sized beets. (This will help to preserve the nutrients and color while
baking). Clean and scrub the beets gently (with a soft vegetable brush) under
cold running water; do not break or peel the skin. Place beets on a sheet of
foil and sprinkle a small amount of salt and pepper
over the surface of the beets. Wrap foil around beets to cover completely. Bake
in a preheated 400°F oven for 45 to 60 minutes, until tender and easily pierced
through to the center with the tip of a sharp knife. Rinse beets with water
briefly to cool. Peel and slice beets and season with rice vinegar to taste.
Serve as a side dish.
Easy Vegetable and Bean Soup
Serves 4
In a medium saucepan, combine 4 cups chicken broth, 1
(15-ounce) can navy beans (drained and rinsed), 2 cups diced or chopped
vegetables (see suggestions below), 1/2 teaspoon dried thyme,
and salt and pepper to taste. Bring mixture to a boil on high heat.
Reduce heat to medium-low and simmer, covered, for 5 to 8 minutes, until
vegetables are tender. Serve warm.
Vegetable suggestions: carrots, onions, mushrooms, zucchini,
yellow squash, broccoli, asparagus, potatoes, spinach,
sweet potatoes, corn, peas (or try one of the vegetables
below):
beet greens: leafy tops from beets, rinse thoroughly to remove any sand
and coarsely chop
Swiss chard: same family as beets; rinse leaves thoroughly, remove stems
and coarsely chop
kohlrabi: member of the turnip family; slightly peppery flavor; remove
stems, peel and chop
parsnips: resemble white carrots; peel and dice like a carrot; flavor
ranges from sweet to slightly peppery
(Air Date: June 2, 2001)
Gazpacho
This cold summer soup is perfect during the hot Texas summer!
Serves 4
2 tomatoes, diced
1/2 cucumber, peeled and diced
1/2 red bell pepper, diced
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons lime juice
1/2 cup tomato juice
Place all ingredients in a food processor or blender. Process for 20 to 30 seconds, until desired consistency is reached. Chill for at least 30 minutes prior to serving (will keep up to 3 days in the refrigerator). Garnish soup with toasted bread cubes and diced cucumber, if desired.
Notes:
For your next dinner party or special family meal, make a yellow gazpacho, in addition to the recipe above, using the following ingredients: 2 yellow tomatoes, diced, 1/2 cup cucumber, peeled and diced, 1/2 yellow bell pepper, diced, 1/4 cup chopped onion, 1 clove garlic, minced, and 2 tablespoons lime juice. Follow directions to prepare soup as directed above. For presentation, spoon some of the "yellow" gazpacho into one side of a shallow soup bowl. (The yellow gazpacho is slightly thicker and will stay on its side of the bowl.) Spoon some of the "red" gazpacho into the other side of the bowl for a two-toned presentation! Garnish with bread cubes and cucumber.
(Air Date: June 9, 2001)
Summer Picnic Feast from AHA Low-Salt Cookbook
Oven-Fried Chicken
Balsamic-Marinated Vegetables
Brownies
Recipes available for a short time at: www.nbc5i.com and also in the new American Heart Association Low-Salt Cookbook, Second Edition, Published by Clarkson Potter/Publishers, May 2001
(Air Date: June 16, 2001)
Snow Pea and Watercress Salad
Serves 4
2 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
1 tablespoon rice vinegar
1 clove garlic, minced
2 tablespoons vegetable oil
2 cups cooked snow peas
1 cup watercress
1/2 cup sliced roasted red bell peppers
2 tablespoons toasted sesame seeds
In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic, and vegetable oil. Mound cooked snow peas in the middle of a decorative platter. Arrange water cress and roasted red bell peppers on top. Drizzle dressing over salad and sprinkle sesame seeds on top.
Notes:
To cook snow peas, bring 6 cups water to a boil. Trim stems (if any) from the snow peas and rinse under cold water. Add snow peas to boiling water and cook for 30 to 60 seconds, until tender-crisp. Drain and cool. Find toasted sesame oil in the Asian section of your grocery store. Find roasted red bell peppers in jars in the canned vegetable or pickle/olive section of your grocery store.
(Air Date: June 23, 2001)
Heavenly Fruity Fireworks Dessert
Serves 4
8 slices angelfood cake
chocolate syrup
strawberry syrup
2 cups sliced fresh fruit
1/2 cup whipped topping
cocoa powder
powdered sugar
Using a star-shaped cookie cutter, cut out star-shapes from angelfood cake slices. Line up 4 dinner-size plates. Drizzle chocolate and strawberry syrup in a decorative pattern on each plate. Place 3 to 4 cake stars on each plate. Arrange 1/2 cup fruit on each plate. Spoon 2 tablespoons whipped topping on each plate. Dust each plate lightly with cocoa powder and powdered sugar. The finished dessert should resemble a colorful fireworks explosion!
Notes:
Find strawberry syrup near the chocolate syrup in the grocery. Fruit suggestions include, blueberries, strawberries, kiwifruit, mandarin oranges, and peaches.
(Air Date: June 30, 2001)