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Vegetables (continued)
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RECIPES • Sandwiches, Soups and Vegetables Sandwiches Herb Spread Ingredients: 2 - 8 ounce packages cream cheese 8 ounces unsalted butter 1 heaping tablespoon each parsley, onions, dill, crushed Directions: Beat cheese and butter until light and fluffy. Beat in crushed herbs. Place mixture in container. Cover tightly and refrigerate several hours or overnight. Let stand at room temperature before spreading on pumpernickel, rye or favorite bread, crackers, toast. Add slices of tomatoe, cucumbers, raw mushroom caps and alfalfa sprouts to taste. Burnet and Cheese Sandwich Ingredients: 2 slices wholewheat bread butter for spreading Cheddar or cream cheese about 16 burnet leaves Directions: Butter both slices of bread and lay a thick slice of hard cheese or spread a generous layer of cream cheese on one slice. Cover with a layer of burnet leaves and make into a sandwich. Cut into fingers or quarters. Serves 1. Parsley Sandwiches Ingredients: 8 small slices wholewheat bread butter for spreading cream cheese 1/4 cup chopped parsley black pepper Directions: Spread 4 of the slices of bread with butter, the other 4 with cream cheese. Strew the parsley on the cheese and sprinkle lightly with freshly ground black pepper. Cover with the buttered slices and cut into quarters. Soups Soups are one of the easiest ways to learn to cook with herbs. Bean Soup with Parsley Ingredients: 1 cup navy beans 1 onion 2 carrots 2 leeks 2 stalks celery 1/4 cup olive oil 1/2 lb. tomatoes 6-1/4 cups chicken or beef stock salt and black pepper 6 tablespoons chopped parsley Directions: Before cooking, soak the beans in water for 3 to 4 hours. Using fresh unsalted water, cook them until tender, about 45 minutes. Drain, reserving the water. Peel the onion, and clean the carrots, leeks and celery. Chop the vegetables. Heat the oil in a saucepan and cook the onion until slightly softened. Add the carrots, leeks and celery and cook for 5 to 6 minutes. Skin and chop the tomatoes and add them to the other vegetables. Cook for a further 3 to 4 minutes then heat the stock and pour it on. If you need more stock, use some of cooking liquid from the beans. Bring to a boil and simmer for 30 minutes to soften the vegetables. Add the beans and reheat. Add salt and pepper to taste and stir in the chopped parsley. |
 Soups (continued)
Lentil and Herb Soup Ingredients: 1/2 cup lentils, red or brown 5 cups stock: veal, chicken, beef or game 1 small onion 1-1/2 tablespoons olive oil 1 clove garlic, finely minced 1/4 lb. spinach salt and black pepper 1-1/2 cups chopped mixed herbs: sorrel, parsley, chervil, tarragon, lovage and lemon thyme juice of 1/2 small lemon 2/3 cup plain yogurt or buttermilk Directions: Wash the lentils and pick over carefully, removing any small stones. Put them in a large pan with the stock. Bring to a boil and simmer until soft (30 minutes for red lentils, 45 minutes for brown). Peel and chop the onion. Heat the oil in a frying pan and sauté the onion until soft and golden, adding the minced garlic halfway through. When the lentils are soft, add the washed and sliced spinach along with salt and pepper to taste. Simmer until the spinach is cooked, about 8 minutes, then add the onion and garlic and the roughly chopped herbs. Simmer for a further 2 to 3 minutes, then cook slightly. Pureé in a blender and add a little lemon juice, about 1 tablespoon, and the yogurt or buttermilk. Serve immediately. If it is necessary to reheat do so very carefully, without allowing it to boil. This soup is also good served cold. Oriental Soup with Parsley Ingredients: 4 (13-3/4 oz.) cans chicken broth 1-1/2 teaspoons chicken instant bouillon 1 (10 oz.) package frozen cooked shrimp, thawed or fresh cooked shrimp 1 (6 oz.) package frozen pea pods, thawed or fresh pea pods blanched 1 cup sliced fresh mushrooms 1/4 cup sliced green onions 1/4 cup chopped fresh parsley 1/4 of a (l lb.) package of angel hair pasta, broken into thirds, uncooked 1/8 teaspoon garlic powder Cayenne pepper to taste Directions: In Dutch oven, heat chicken broth and bouillon to boiling. Add shrimp, pea pods, mushrooms, green onions, parsley, angel hair pasta, garlic powder and cayenne pepper. Reduce heat; simmer 5 minutes. Do not overcook. Serve immediately. Refrigerate leftovers. 6 to 8 servings. Vegetables Stuffed Baby Beets Ingredients: 8 ounces ricotta 1 teaspoon thyme 1 teaspoon oregano 2 teaspoons lemon juice 1 teaspoon balsamic vinegar 1 teaspoon olive oil 2 to 3 tablespoons fresh parsley, chopped Dash of salt 1/2 teaspoon pepper Tiny picked beets Directions: Mix ricotta, thyme, oregano, lemon juice, vinegar, olive oil, parsley, salt and pepper. Drain beets from jar and scoop out a cavity from each one. Fill with stuffing. Makes enough filling for about 8 dozen tiny beets. Helen Moor |
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