Recipes Included On This Page Oatmeal Soda Bread Oven-Roasted Red Potatoes with Roquefort (Chambers) Oven-Roasted Rutabaga and Potatoes Oyster Mushroom and Barley Risotto Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * OATMEAL SODA BREAD Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups oatmeal 2 cups buttermilk 2 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda Flour for dusting 1/2 teaspoon butter In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours. In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter. Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter. Yield: 6 to 8 servings Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996 Submitted to FareShare by ComMom - ComMom1@aol.com Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : ComMom**Oatmeal Soda Bread**ComMom1@aol.com * Exported from MasterCook * Oven-Roasted Red Potatoes with Roquefort (Chambers) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Vegetables Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 pound small red potatoes -- halved 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2/3 cup crumbled Roquefort cheese or other blue cheese 1. Preheat the oven to 450. Brush the olive oil on a nonstick baking sheet. Arrange the potatoes, cut sides up, on the baking sheet. Sprinkle with the salt and pepper and turn the potatoes over. 2. Roast the potatoes for about 20 minutes, until browned on the bottom. Turn them over and keep warm. Leave the oven on. 3. Five minutes before serving, sprinkle the cheese on the potatoes. Bake about 3 minutes until the cheese starts to melt. Don't overcook or the cheese will melt off the potatoes. --Bob Chambers, "Romantic Dinner for Two," Food&Wine Feb 98 Email from kitpath@earthlink.net (Pat Hanneman) Posted on FareShare 3/99 Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : SOURCE: Bob Chambers, exec chef Lancome/L'Oreal Corp NYC * Exported from MasterCook * Oven-Roasted Rutabaga and Potatoes Recipe By : Darra Goldstein, 1996 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rutabaga 1 pound baking potatoes 2 tablespoons olive oil 2 tablespoons light brown sugar 1/2 teaspoon salt Freshly ground black pepper Prep: Peel the rutabaga and slice it lengthwise, then slice again crosswise into 1/2-inch sticks. Do the same to the potatoes. Preheat oven to 450 degrees F. Place the prepared vegetables in a baking dish large enough to hold them in a single layer. Toss with the olive oil, sugar, salt, and pepper. Roast for 50 to 60 minutes, until tender and browned. Serves 4 NUTRITION (est by MC) 179 cals, 7g fat (34% cff) Featured by Lifetime Entertainment Services: healthtimes, main ingredient. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oyster Mushroom and Barley Risotto Recipe By : Adapted: see Mayo Clinic Williams-Sonoma Cookbook (1998)* Serving Size : 6 Preparation Time :1:10 Categories : Rice Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 2/3 cup short-grain brown rice 2/3 cup pearl barley 1 teaspoon olive oil 1 pound oyster mushrooms -- thinly sliced 1/2 cup vegetable broth 1/4 cup grated parmesan cheese 1/4 teaspoon ground black pepper 8 ounces sliced mushrooms Traditionally risotto contains a considerable amount of cheese. This version lets you enjoy the soft texture of grain and melted cheese with a fraction of the calories. Oyster mushrooms give the recipe a flavor reminiscent of seafood. Other mushrooms may be substituted. 1. In a large, heavy saucepan, bring the water to a boil. Add the rice and barley and return to a boil, stirring frequently. Reduced heat to low and simmer, uncovered, stirring occasionally, until the barley and rice are tender and have absorbed most of the water, about 50 minutes. 2. About 10 minutes before the rice and barley are done, heat the olive oil in a large frying pan over medium heat. Add the mushrooms, and saute until barely tender, 8 to 10 minutes. 3. Add the barley-rice mixture to the mushrooms and stir to combine. Add the broth, cheese, and pepper. Stir until the cheese melts and the mixture is creamy. 4. To serve, divided among individual plates. EACH CUP is 178 cals, 13%cff (3g fat), 33g carbs (5g fiber). You will need: 4 oz each pearl barley and brown rice, preferably short- or medium-grain (not long grain), 1-oz cheese, and 6+1/2 cups sliced mushrooms. Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Barley may be stirred into a creamy form of risotto, but never attempt a risotto with any barley except pearl barley. Pearl barley is still an excellent source of dietary fiber, providing a generous 3 grams per 1/2-cup cooked serving. A cup of cooked pearl barley offers the same amount of protein as a glass of milk; it also contains niacin, thiamine, and potassium. Another plus: it contains a substance that inhibits cholesterol production in the blood. **Edited by kitpath@earthlink.net 3/99 Nutr. Assoc. : 0 2372 0 0 0 0 0 0 0