October 23, 2014

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Vegetarian dishes

Sept. 30, 2010

By Ginger Isham

If you still have tomatoes and want to know what to do with them, here is an easy supper dish that can be made ahead of time. It serves about 4 and has 470 calories per serving.

Tomato and Cheese Strata

(I cut this out of a paper a long time ago.)

8 slices white sandwich bread (I use a good firm bread and cut off crusts)

4 tomatoes, sliced about 1/2 inch thick

4 ounces cheddar cheese, shredded (1 cup)

4 scallions, sliced (or 1/4 to 1/3 cup onion, chopped)

2 cups milk

4 large eggs

pinch of salt and pepper

Place four slices of bread in lightly greased 8-by-8-inch baking dish. Top with half of the tomato slices, half of the cheese and half of chopped onion. Repeat with rest of bread slices, tomatoes, cheese and chopped onion. Whisk milk, eggs, salt and pepper together and pour over all the above. Cover and refrigerate up to 24 hours. Bake at 350 degrees for 45 to 50 minutes until puffed and golden in color. I made it in the early morning, let it set all day and baked it in the early evening.

Butternut Orzo Risotto

(from Country Woman magazine)

This easy fall dish uses butternut squash, but I think other types of fall squash could be substituted.

3 cups butternut squash, peeled and cubed

1 teaspoon olive oil

pinch of salt and pepper

3 cups chicken broth (use fat-free, low sodium)

1 small onion, chopped

2 teaspoons butter

1 cup uncooked orzo pasta

1 teaspoon garlic, minced

2 tablespoons fresh parsley; or 1 tablespoon dried parsley

1 1/2 teaspoons fresh sage, minced; or 1/4 teaspoon powdered sage

1/2 teaspoon fresh thyme, minced; or 1/8 teaspoon dried thyme

Parmesan cheese

Place squash on greased baking sheet and sprinkle with olive oil, salt and pepper. Bake at 400 degrees for approximately 18 minutes. Stir once or twice.

Sauté onion in butter and add orzo and garlic. Cook for 2 to 3 minutes. Stir in 1 cup warmed chicken broth. Cook and stir until all liquid is absorbed. Add remaining warmed chicken broth a little at a time, stirring and letting it be absorbed each time. Cook until creamy and the orzo is almost tender. Add herbs and squash and heat through. Garnish with cheese. Serve hot. Makes 4 to 5 servings.

Two-thirds of a cup equals 230 calories.

Serve with a green salad and favorite bread. For meat lovers, serve as a side dish with pork, chicken, turkey, beef or fish.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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