HT 7l: French Dinner
French Dinner
Stuffed Tomatoes
Vegetable Quiche
Green Beans Almondine
Vegetable Rice Casserole
Fruit Juice Gel
Vegetable Quiche
Green Beans Almondine
Vegetable Rice Casserole
Fruit Juice Gel
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Stuffed Tomatoes Serves 4
• 4 large stuffing tomatoes
• 2 cups peeled and chopped potatoes (1/4-inch cubes) • 2 tablespoons ghee • 2 tablespoons sour cream • 1 tablespoon yogurt • 1 tablespoon sesame seeds • 1 teaspoon black mustard seeds • 1/2 teaspoon salt • pinch of hing • 1/4 teaspoon black pepper • 1 tablespoon prepared mustard 1. In skillet heat ghee, black mustard seeds, hing, and black pepper. Add potatoes, cover, and fry on medium heat for 10 minutes. Add sesame seeds and fry for 1 minute until the seeds are a little golden. Add sour cream, yogurt, mustard, and salt. Set aside.
2. Slice the tops off the tomatoes and scoop out the insides. Fill tomatoes with stuffing and cool. Garnish with parsley and paprika. Serve cold.
Vegetable Quiche • 1 cup cauliflower (cut in flowerets)
• 1/2 cup diced carrots • 1/4 cup sliced zucchini • 1/4 cup water-packed artichoke hearts • 12 ounces sour cream • 1/2 cup Parmesan cheese • 1 cup grated monterrey jack cheese • 2 tablespoons cornstarch • 3 teaspoons ghee • 1/2 teaspoon hing (optional) • 1 1/2 teaspoons salt • 1/4 teaspoon black pepper • pinch of turmeric Crust:
• 1 1/2 cups whole wheatflour
• 1/2 cup melted butter • 1/3 cup Parmesan cheese • 3 tablespoons water 1. Blend together flour, cheese, and butter. Texture will resemble wet sand. Add water a little at a time. Pat mixture on bottom and along sides of 9-inch quiche pan. Bake at 400°F. for 8 minutes.
2. In frying skillet heat ghee and add hing. Add cauliflower and carrots, and stir until they are evenly coated. Cover and cook for 10 minutes over medium heat, stirring occasionally. Add zucchini and cook 5 more minutes.
3. In large bowl combine sour cream, cornstarch, salt, pepper, and turmeric. AddParmesan cheese and 1/2 cup monterrey jack cheese. Fold in vegetables and artichoke hearts. Pour into quiche pan and top with remaining monterrey jack cheese. Bake at 400°F. for 40 minutes or until the edges of the quiche are dark and the center is slightly golden.
4. Allow the quiche to set about 30 minutes before cutting and serving
Green Beans Almondine Serves 4
• 1 1/2 pound fresh string beans
• 3 tablespoons ghee • 1/4 teaspoon hing • 1 teaspoon salt • 1/4 teaspoon black pepper • 1 teaspoon ground coriander • 1/2 cup slivered almonds 1. Remove ends of green beans, and slice lengthwise in strips.
2. Heat ghee in heavy skillet, and add hing. Add green beans, salt, pepper, and 2 tablespoons water. Cover and cook on medium-low heat for 15 minutes. Remove cover and cook for 5 minutes or until all the water has evaporated. Add almonds and cook 5 minutes longer. Sprinkle with coriander powder.
Vegetable Rice Casserole Serves 4
• 4 cups cooked rice
• 1 1/2 cups broccoli flowerets • 1 medium carrot (sliced) • 1 bunch spinach (chopped) • 2 medium tomatoes (cut in eighths) • 1/4 cup olive oil • 1/4 teaspoon hing • 1/3 cup Parmesan cheese • 1 1/2 cups grated cheddar cheese • 1/4 cup bread crumbs • 1/2 teaspoon salt • 1/4 teaspoon black pepper 1. Preheat oven to 350°F.
2. Partially steam the broccoli and carrots. Heat oil in a 12-inch frying pan, add hing, stir in tomatoes, and saute for 5 minutes. Add well-rinsed spinach and continue to saute for 3 minutes longer.
3. In a large bowl combine rice and vegetables. Add teaspoon salt (more may be needed if rice is not already salted). Add remaining ingredients (except 1/2 cup grated cheese). Do not over-mix. Transfer to a 2-quart casserole dish and top with remaining cheese. Cover and bake for 10 minutes, remove lid, and bake 10 minutes longer. Serve immediately.
Fruit Juice Gel Serves 4
• 2 cups orange juice
• 2 cups pineapple juice • 4 teaspoons agar flakes • 1 cup pineapple chunks • 1 cup orange sections 1. Pour the juices into a saucepan and sprinkle in the agar flakes. Allow the agar to soften, about 3 minutes. Bring the juice to a boil, stirring to dissolve the agar. Simmer for 5 minutes.
2. Pour the juice into a mold or 4 dessert dishes. Refrigerate for 20 minutes or until the juice begins to gel. Stir in the fruit pieces. Chill to set.
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