ISO: Vegetable side dish

[debg]

I have been assigned a veggie dish for a New Years Eve pot-luck bash! Am at a loss as to something FUN to bring! I have the traditional steamed veggies but was looking for something more "interesting"!! This is a group of healthy eaters of fine dining foods! If anyone can help, I know you guys can!

[Jeanne G]

deb,
I made a recipe on Xmas day that was "fun" and delicious. It's a "Harvest Black Bean Tart" and really pretty easy. It has black beans, red pepper, corn, cilantro, onions, cheddar cheese, etc on a tart shell of flour, corn meal, butter and you add to the crust: cumin, chili powder & paprika. If you would like I could post the recipe tonight. It's definitely something I will make again. And everyone enjoyed it.

[RunnerKim]

I tried posting this yesterday but it wouldn't let me.

I've seen pictures of veggies (raw) being used to create a turkey and a centerpiece/bouquet (flower looking). Incredible but without a picture I'd think it would be hard to duplicate. Hard even with a picture. I'd love to try it some day but am just too intimidated.

I normally make a batch of rye bread dough and bake in a star-shaped cake pan. Cut out the center and fill with dip. Surround it with various veggies. Sometimes I do have to be the first to tear into the bread so people know to eat it, but it's always popular. More for a buffet or appetizer though.

Kim

[Anne]

Hi Deb. I am not sure how far you are traveling or if you can use the hosts kitchen so don't know if these will work -


GREENS & RICOTTA PIE

1 large head Swiss Chard (about 1 ¾ lbs.)
1 T olive oil
1 bunch green onions, sliced ¼ inch thick
½ t salt
¼ t coarsely ground black pepper
2 large eggs
2 egg whites
1 container of part skim ricotta cheese
¾ C low-fat milk
½ C shredded Parmesan cheese
2 T cornstarch

1. Preheat oven to 350º. Grease 9 ½-inch deep glass pie plate.

2. Trim off 2 inches from Swiss Chard Stems; discard stems. Separate stems from leaves; thinly slice stems and coarsely chop leaves.

3. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sliced stems and cook 4 minutes or until tender and lightly browned, stirring frequently. Add green onions, slat, and pepper, and cook 1 minute. Gradually add chopped leaves and cook, stirring, until wilted and excess moisture evaporates, about 5 minutes.

4. In large bowl, with wire whisk or fork, mix eggs, ricotta, milk, Parmesan, and cornstarch. Stir in Swiss Chard mixture.

5. Transfer mixture to pie plate. Bake pie 40 minutes or until knife inserted 2 inches from center comes out clean. Makes 6 main-dish servings.


Green Beans Nicoise

2 pounds green beans, trimmed
1-1/3 cups chopped plum tomato (about 3/4 pound)
1/2 cup minced shallots
1/4 cup water
2 tablespoons chopped ripe olives
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt

Make-ahead tip: The green beans and the tomato mixture can be prepared a day in advance; cover and chill separately. Toss before serving.

1. Place beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain.

2. Combine tomato and remaining ingredients; pour the mixture over beans, and toss to coat. Yield: 8 servings (serving size: 1 cup).

CALORIES 68 (29% from fat); FAT 2.2g (sat 0.3g, mono 1.4g, poly 0.3g); PROTEIN 2.6g; CARB 11.5g; FIBER 2.8g; CHOL 0mg; IRON 1.5mg; SODIUM 213mg; CALC 49mg

Roasted Winter Vegetables

3 cups (1-inch) cubed peeled rutabaga (about 1-1/2 pounds)
2 cups (1-inch) cubed peeled turnips (about 1 pound)
2 cups (1-inch) pieces fennel bulb (about 1 large)
2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
3 garlic cloves, halved
1-1/2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh or
1/2 teaspoon dried thyme

1. Preheat oven to 400 degrees.

2. Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400 degrees for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme, tossing well. Yield: 8 servings (serving size: 3/4 cup).

CALORIES 80 (33% from fat); FAT 2.9g (sat 0.4g, mono 1.9g, poly 0.3g); PROTEIN 2g; CARB 13.1g; FIBER 2g; CHOL 0mg; IRON 1.3mg; SODIUM 258mg; CALC 73mg

Two of my favorite recipies (CL) which I can't find right now were marinated asparagas bundles and Thai green beans. Enjoy your potluck and let us know what you decided to bring.

[Jeanne G]

deb,
Here it is! I hope you enjoy. And if you don't make it for this New Years, save it and make it in January, that's how good I think it turned out!! http://www.cookinglight.com/bbs/smile.gif

Harvest Black Bean Tart
CRUST
3/4 cup flour
1/3 cup cornmeal
1 t chili powder
1/2 t cumin
1 t paprika
1/2 cup unsalted butter, cut into pieces - I used light butter and it worked just fine
2 to 3 tablespoons ice water

TOPPING
1 cup light sour cream
1 Tablespoon lime juice

FIRST LAYER OF FILLING
1 - 15.5 ounce can black beans rinsed and drained
1 jalapeno peper, stemmed and chopped roughly
3 tablespoons light sour cream

SECOND LAYER OF FILLING
1 small yellow onion, chopped
1 small red bell pepper, chopped
1 tablespoon olive oil
-------
1 - 15.5 ounce can black beans rinsed and drained
1 1/3 cups corn kernels, freshly cooked
8 oz reduced fat cheddar, finely grated
1/2 cup fresh cilantro, chopped
salt & pepper to taste
Garnish: chopped avocado, chopped tomatoes, chopped scallions

To make crust, blend dry ingredients in food processor. Add butter and pulse until mixture resembles coarse meal. Add ice water until mixture forms ball.
Press dough evenly into bottom and to top of rim of 10-inch tart pan. ***** crust with fork and bake at 375 degrees 20 to 25 minutes, until golden brown. Cool crust before filling. (Crust can be made up to one day ahead and kept at room temperature.)
To make topping, combine ingredients and mix well. Keep covered and refrigerated until serving.
To make first layer of filling, combine 1 can of beans with chopped jalapeno and 3 tablespoons of light sour cream in food processor. Process until smooth. Spread bean puree evenly into crust.
To make second layer of filling, saute chopped onion and pepper in olive oil over medium heat until onions are almost ttransparent, about 4 minutes. Set aside.
Combine remaining beans, cooked onion and pepper mixture and rest of ingredients and mix well. Spread over bean puree in crust.
Bake in preheated 375 degree oven 15 to 20 minutes, until cheese melts. Allow tart to cool on rack 10 to 15 minutes. Remove rim from tart pan an place tart on serving dish. Garnish with avocado, tomatoes and scallions, and serve topping on the side.

deb, remember that you really need to let it cool a while or else it's a tiny bit runny. Yum, I just finished the last leftover piece today at lunch and I'm craving it again!! And I want to tell you that I agree about the pork roast!! I've made Greens & Ricotta Pie and that is awesome too! Happy New Year!

[This message has been edited by Jeanne G (edited 12-29-2000).]

[debg]

Thanks Jeanne! Great suggestion! I'd LOVE it if you had the time to post the recipe. The host wants to make pork or lamb which all the men are for, but we have a couple of vegetarians (including the hostess! - causing major fights at home over the main course!). Anyway, this would be a great healthy and filling dish for those of us not interested in a pork roast (YUCK!). TIA for all your efforts!

[Laura]

This may be too late, but I really liked the squash rice casserole that was in one of the fall issues (unfortunately my kids did not like it that much so I ended up eating for dinner and lunch but it got rave reviews on this board)

[Norma]

The antipasto bowl in Dec 00 was really pretty and tasty. It's good at room temperature. Make it a few hours before eating.