Reviews: Herbed Heirloom Tomatoes w/ Goat Cheese Crostini & Three-Grain Pilaf - 6/02

[Peggy]

Both on these recipes were on my Memorial Day menu yesterday. Here are my reviews and comments:

Fresh Herbed Heirloom Tomatoes and Goat Cheese Crostini This is a great summertime fresh tomato recipe. I was able to find some nice vine-ripened tomatoes at the grocery store but can't wait to make this with home-grown. The fresh herbs and lemon juice make a simple, yet flavorful dressing. I used herbed goat cheese on the crostini. A great combination.

Three-Grain Pilaf - I made this recipe exactly as written. It was the first time I had cooked with millet and only the second time I made quinoa. The flavors are very mild. You mostly taste the basmati rice and the vegetable broth. Couldn't really taste the quinoa or millet. Overall, we liked this side dish. It would be best paired with a main course that has a lot of flavor to it. I served it with the Asian BBQ Chicken from the March issue and that was a good combination.

Peggy

[helene]

Thanks Peggy for your review.

As I did not receive my June 02 CL yet could you be kind enough to post both recipes.

I'll like to make them saturday night.

Thanks,

[Molli526]

* Exported from MasterCook *

Three-Grain Pilaf

Recipe By :Cooking Light Magazine. June 2002. Page: 197.
Serving Size : 6 Preparation Time :0:00
Categories : GrainsVegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/2 cup finely chopped green onions
1 cup uncooked basmati rice
1/2 cup uncooked quinoa
1/2 cup uncooked millet
3 cups vegetable broth
1/4 teaspoon sea salt

Directions.
Quinoa, a grain that looks like round sesame seeds, contains more protein than other grains.

1. Melt butter in a large nonstick skillet over medium heat. Add onions; cook 2 minutes. Add rice, quinoa, and millet; cook 3 minutes, stirring frequently. Stir in broth and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Yield: 6 servings (serving size: 1 cup).





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Per Serving (excluding unknown items): 118 Calories; 6g Fat (43.4% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 932mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Fresh Herbed Heirloom Tomatoes and Goat Cheese Crostini

Recipe By :Cooking Light Magazine. June 2002. Page: 132.
Serving Size : 4 Preparation Time :0:00
Categories : AppetizersSalads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
8 slices (1/4-inch-thick) diagonally cut French
bread baguette
4 teaspoons goat cheese, divided
20 slices tomato (1/4-inch-thick)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

Directions.
Basil and parsley are pureed with lemon juice and oil in a flavorful drizzle for fresh tomatoes.

1. Preheat oven to 350 degrees.

2. Place the first 5 ingredients in a blender; process until smooth.

3. Place baguette slices in a single layer on a baking sheet. Bake at 350 degrees for 7 minutes or until crisp. Spread 1/2 teaspoon cheese over each slice.

4. Divide tomatoes evenly among 4 salad plates. Drizzle each serving with 1 tablespoon herbed oil. Sprinkle each with 1/8 teaspoon salt and 1/8 teaspoon pepper. Garnish each with 2 crostini. Yield: 4 servings.





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Per Serving (excluding unknown items): 14 Calories; 1g Fat (68.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Wendy w]

Peggy,

The meal sounds great but my singular experience with quinoa wasn't positive. It reminded me of flaccid, flavorless sesame seed. Does anyone know of a substitute? Maybe I should try it again and maybe used it in the wrong recipe.

[Peggy]

Molli - Thanks so much for posting those recipes! You beat me to it.

Helene - I hope you enjoy both of them.


Wendy - I'm a bit of a quinoa neophyte myself. The only other recipe I have tried was the Quinoa Pine Nut Pilaf in the Moosewood Restaurant Low-Fat Favorites Cookbook. We thought that was great! I really couldn't taste the quinoa or the millet in this recipe. Perhaps it would give you a chance to use up any leftover quinoa you have in your cupboard!!

Peggy