Indiana Gazette from Indiana, Pennsylvania • 22

Food Page 18 Wednesday, June 18, Table Versatile vegetables wok very hot and he sure it's big enough that you have enough room to not with Kalamata olives it's just an exuberant -looking dish," Dragonwagon says. A dollop of fresh pesto made of basil (or another herb), be it on a plate of pasta or on top of a dish of mixed vegetables or a grain dish, is also sensational. crowd trie rood. I like to use a heavy-duty nonstick skillet. Then, use a little oil, but not too much." Creative she says.

A few more dish- ideas chives laid like ware Great dishes and other The South's secret comfort food Elvis used it as his special hamburger tapping. It's a must for tea parties in Birmingham. Whether for sandwiches, burgers or veg- Ctable spreads, this recipe en- courages everybody to take a bite of (he South's favorite comfort food pimientos. Prepare and enjoy the difference pimientos bring to every dish. TWO MINUTE PIMIENTO SPREAD "i 4-ounce jar diced pimientos, drained 2 cups cheddar cheese, grated Dash of Worcestershire sauce Salt, to taste Milk, as needed Drain pimientos and discard liquid.

Combine all ingredients except milk and mix well. Slowly add milk to achieve de- sticks over the top of These add fun, color and roasted veg variety. Chefs etables or sal love creative dish- ads; a scoop of napkins. Texture Add crunchy things to soft foods Like chopped nuts, croutons or even toasted bread crumbs on pasta or vegetable casseroles. Put a dollop oFsour cream on top of a plate of non-vegan (cheesy) uachos.

Look for contrasts, then pick the food that suits best. Comfort food Eliminating meat doesn't mean eliminating the comfort factor and we're not just talking about macaroni and cheese here. Robertson suggests spaghetti sauces made "meaty" with veggie crumbles or barbecue sauce slathered on vegetarian burgers. San Antonio cook and teacher Catherine Misener says creamy dishes for nonmilk-consuming vegetarians can be made thick and delicious tasting by using silken tofu pureed and substituted for the cream. And finally The whole-meal gestalL From Dragonwagon comes this final, but valuable insight into eating whether it's vegetarian, meat-free or meat based.

"Eating is a big-time sensual pleasure. It also involves benign human companionship and nourishment. If you take even one of these out of mealtimes, you're missing something," she says. Along the same lines, Simmons says that what the cook loves to make and eat is going to translate best to persuading people to eat vegan or nonmeat meals, at least some of the time. "Make what you love to eat.

Chances are they're going to like it, too," she says. Continued from page 17 Fresh is best Think fresh not just for color but for the best taste. "Use die freshest ingredients available, preferably organic," says Rnhertson. "Fresh foods with no additives or artificial ingredients will give you the best flavor and nutrition.1 Does this mean you will be piling up your shopping carl with tons of fruits and veggies meaning tons of slicing and dicing? Maybe, but if you don't have time for all that, most supermarkets offer ready-made options. Consider a simple, beautiful salad of already-trimmed arugula or watercress, quartered avocado and fresh raspberries.

With a good bottled raspberry vinaigrette, this salad has color appeal and will take only two or three minutes to put together. Garish garnishes These add color, but also texture, interest, nutrition and a fun factor. The key here is to keep it deft, fresh and light. Yes, we've all seen roses carved out of turnips and the like, but who has time? Put chopped, toasted nuts or seeds on salads, cooked vegetables, grains and noodle dishes, suggests Robertson. She adds, "Fresh herbs will brighten up your salads, stews and stuffings, and elevate them from everyday to extraordinary with color and flavor." "What I think about vegetables is that they're just self-beautifying.

Like roasted red peppers. Yaucan make them, or just buy a jar of them at the perfecdy good. Then pile them on a plate ware, and by now most of us noticed good examples of it on food television shows or loved the dishes used at our favorite restaurants. Many of these aren't pricey. "I love to use big, colorful platters," says Simmons.

"You don't even have to spend a lot of money on them." She suggests a garage sale, antiques store, or discount department store for great one-of-a-kind dishes to perk up your presentation. Dragonwagon thinks gorgeous food can take precedence over dishwaie, however, "I'm not into vertical plating or fancy stuff, but at the same time, I want my food and flavors to be such that you wake up in the middle of the night saying, 'Oh, I want to eat some more of not, 'Oh, that was so She likes vibrant, solid-color dishes think puried butternut squash on aqua Fiestaware, and like-colored pure cotton creamy gaat cheese melting on top of sizzling, roasted tomatoes or asparagus; salty capers and leaves of Italian parsley scattered over roasted peppers; crescents of garlic slices tossed with fresh spinach, lightly sautced in olive oil. Condiment crazy "Lots of times, just a touch of a relish, chutney or salsa can take food to a higher level of flavor," says Robertson. Along with your favorite salsas, barbecue sauces and relishes, experiment with exotic global condiments such as sambal oelek (a popular IndonesianMalaysian blend), hoisin, kecap manis or teriyaki sauce. This kind of enthusiasm can lead to what Dragonwagon likes to call "the life-affirming refrigerator.

You open it and the side door is just crammed with condiments." She loves intensely flavored oils: "Things today are so low-fat, no-fat, but just drizzle a little bit on for super flavor." She is also a recent convert to truffle oil, which she uses to embellish her pressure-cooker mushroom risotto. Embrace ethnic The Tex-Mcx cuisine is a perfect example of how to eat without meat especially if you're allowing cheese and milk products into your diet. Beans, rice, cheese or spinach enchiladas, chips and salsa all are satisfying and nourishing. "Consider Italian pasta and pizza, but also risotto, polenta, gnocchi, French gratins, Polish pierogi with caramelized onions, Greek spanakopita," says Robertson. "If you.

want to incorporate tofu, look to Asian cuisines and stir-fries." Dragonwagon describes herself as "a great stir-fry and saute girl." "The secret is to get the pan or Vegetarian meals with panache Continued from page 17 slices. Sprinkle with salt and pepper to taste and drizzle with the oil. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 45 minutes. Cool on a rack for at least 5 minutes before slicing. Serve hot, warm or at room temperature.

The tart may be covered and kept at room temperature For 6 hours. Makes 4-6 servings. Source: "The Complete Italian Vegetarian Cookbook? SZECHUAN NOODLES 8 ounces thin Asian noodles 4 tablespoons sesame oil 3 tablespoons dry-roasted peanuts, chopped 2 tablespoons minced fresh ginger 3 cloves garlic, minced 1 cup snow peas 1 cup thinly sliced red pepper 3 tablespoons sake 3 tablespoons rice wine vinegar 3 tablespoons soy sauce 2 tablespoons fresh lime juice I teaspoon cliili-garlic sauce (found in Asian markets) 1 cups dunly sliced scallions, Including some of the green part Salt, lo taste Pepper, to taste Cook noodles in large pot of salted water until tender. Drain. Toss with 1 tablespoon sesame oil and the peanuts; set aside.

Heat remaining oil in a large, heavy skillet. Saute' ginger and garlic 20 seconds. Add snow peas and red pepper; saute 30 seconds. Combine sake, vinegar, soy sauce, lime juice and chili sauce; add to pan. Simmer 30 seconds.

Add scallions and noodles. Season with salt and pepper. Makes 4 servings. Approximate nutri LENTIL SOUP WITH SWISS CHARD IVi cups tiny lentils (see note) 1 tablespoon olive oil 1 cup finely chopped onion Vi. cup finely chopped carrot 2 medium cloves garlic, peeled and minced 1 (32-ounce) carton fat-free, reduced-sodium chicken broth About 4 cups water Scant Vfe teaspoon crushed red pepper flakes Vt to teaspoon salt 5 cups stemmed and coarsely chopped Swiss chard lAt teaspoon freshly ground black pepper 2 tablespoons fresh lemon juice Put the lentils in a fine sieve and rinse well.

Set aside. In a 5-quart pot, heat the olive oil over medium heat. Add the onion and saute" 4 minutes. Stir in the carrot and saute" an additional 3 minutes. Then add the garlic and cook 1 minute.

Stir in the lentils, broth and water. Bring to a boil and skim the foam from the top. Then stir in the crushed pepper flakes and salt. Reduce heat and simmer about 40 minutes, or until the lentils are soft and the soup has thickened. Stir in the chard and simmer 5 to 10 minutes.

Stir in the pepper and lemon juice just before serving. Note: Umbrian or French green lentils are good choices for this soup. Makes 6 servings. Approximate nutritional values per serving: 211 calories, 3.08 fat, 33.06 carbohydrates, 283 mg sodium. Source: "Cooking Tfiin with Chef Kathleen" VEGGIE CHILI WITH ATWIST 1 15-ounce) package firm tofu 1 tablespoon vegetable oil 1 cup chopped onion cup chopped green bell pepper 2 cloves garlic, finely chopped 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon salt Vi teaspoon dried orcgano teaspoon crushed red pepper flakes' 1 (28-ounce) can crushed or diced tomatoes, un drained I (15 bounce) can pinto, red or kidney beans, un drained 1 (8-ounce) can tomato sauce 2 tablespoons honey 1 tablespoon red wine vinegar For optional garnishes, try one or more of the following: Fritos, chopped green onions, grated cotjja cheese or sour cream.

The day before making the chili, use a cheese grater to shred tofu; freeze in a zippered bag or other airtight container. When you want to make chili, thaw tofu, place in a strainer and press out excess liquid. In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3-5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu; cook and stir I minute.

Stir in tomatoes, beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15-20 minutes, stirring occasionally. Serve in bowls and pass optional garnishes. Makes servings. Source: National Honey Board tional content per serving: 43d calories (36 percent from fat), 17.7 fat, 0 cholesterol, 11.1 gprotein, 54.5 carbohydrate.

Source: TheLorettaPaganini School of Cooking SPICYTOMATO SAUCE 4 large, ripe tomatoes 2 tablespoons clarified or melted butter 1 small onion, finely chopped 1 teaspoon finely minced fresh ginger 1 fresh green chili, such as serrano, Seeded and minced 2 tablespoons chapped fresh cilantro A teaspoon ground black pepper teaspoon salt, or to taste Roast whole tomatoes over gas flame or under broiler until skins wrinkle. Peel and chop. Heat butter in sauce pan or wok and fry onion and ginger until golden. Add tomatoes, chili, cilantro, salt and pepper. Cover and cook until the tomatoes are a thick pulp and most of the liquid has evaporated.

Serve with rice or vegetable patties, or over fried tofu. Makes 4 servings. i So urce: "Th Complete Vegetarian Cookbook" sired consistency. Cover and re- frigeratc for a great sandwich spread. Create a creamy chip and veg- etable dip by adding maynn- naise.

Don't let food poisoning spoil your summer picnic Don't end a picnic prematurely because of the potato salad. As warm weather approaches be wary of foods sitting out for a long time, said Dr. Rhonda Cole, assistant professor of medicine at Baylor College of Medicine in Houston and gastiocnterologisl at the Houston VA. Medical Center. High-risk foods include undercooked meat and dishes made with mayonnaise or creamy substances.

Food poisoning symptoms can occur within five minutes or up to eight hours after eating. When bacterial toxins reach the stomach they first cause cramping, then nausea and vomiting and finally diarrhea. Cole recommends a trip to the emergency room if the symptoms continue for 24 hours or if you'are 'vomiting blood and cannot 'keep fluids down! For mild symptoms, over-the-counter anti-nausea medicines can help -alleviate discomfort. "Keeping yourself hydrated if you have food poisoning is extremely important," Cole says. "Fruit punches and juices are ideal to drink because they provide nutrients as well as help prevent dehydration." Some tips to help prevent food poisoning: Keep cold foods such as mayonnaise, cold meats and cheese on ice.

Know where your fnnd came from and who prepared it. Be cautious of buffets that leave food out for long periods of time. "Severity of food poisoning de- pends on the food's hacterial toxin level," Cole says. "Symptoms usually last 4F3 to 72 hours but could last as long as a week." Healthy, tasty mashed potatoes? The National Institutes of Health and the National Cancer Institute offers a number of tips to help fat-conlent-cnnscious cooks make healthy, tasty foods. These garlic mashed potatoes i don't even call for butter or mar- garine, but they have all the fla- vor needed lo make you want seconds or even, gulp, thirds! GARLIC MASHED POTATOES 1 pound potatoes (2 large) i cup sldm milk 2 large cloves garlic xh teaspoon white pepper Peel potatoes; cut in quarters.

Cook, covered, in small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain. Re-cover the pot. I Meanwhile, in a saucepan over low heal, conk garlic in milk until garlic is soft, about 30 minutes.

Add milk-garlic mixture and white pepper lo potatoes. Heat with an electric mixer on low speed or mash with a potato masher until smooth. Microwave directions: Scrub potatoes, pat dry and nrirk wiili a fork. On a plate, cook potatoes, uncovered, on 100 percent power (high) until tender, about 12 minutes, turning potatoes over once. Let stand five minutes.

Peel and quarter. Meanwhile, in a 4-cup glass measure, combine milk and garlic Cook, uncovered, on 50 percent power (medium) until garlic is soft, about 4 minutes. Contin- uc as directed above Makes fnurscrvings. Nutrition content per serving: total fat, satu- rated fat, carbohydrates, 29g; protein, 6g; cholesterol, 2mg; sodium, 70 mg; dietary fiber, 2 g. Make memorable meals with family recipes Kids in the kitchen tomed pot over low heat.

Add the garlic and cook about 4 minutes, so that it becomes limp and soft, but not brown. Add the anchovies and slowly drizzle in the olive oil, stirring constantly fnr 10 lo 15 minutes. Keep the mixture at a simmer, but never allow it to boil. Serve immediately with fresh raw vegetables for dipping. If you don't want to eat hunkered over the stove, transfer the dipping sauce to a fondue pot, chafing dish or electric skillet to keep the mixture at a If die vegetables run out, you can dip cubed pieces of bread in the mixture.

When there is only a tablespoon or so left, scramble a few eggs in die mixture until cooked to your taste to complete your dinner. Yield: about llh cups, or enough for 6 lo 8 servings. Recipes from "Tony CastUo's Family (Reader's Digest Association, 2003) well. Transfer to a serving platter. Meanwhile, combine the oil, lemon juice and pepper to taste in a small bowl.

Pour over the hot spinach and serve. Yield: 4 servings BAGNA CAUDA 4 tablespoons ih stick) unsalt-ed butter 6 large cloves garlic, peeled and chopped very fine 2 (2-ounce) cans flat anchovy fillets packed in olive oil, drained (but not rinsed) and chopped very fine 1 CUp Oiivc uu CpiCn liiie Wiiii ft mild taste) Assorted raw vegetables, rinsed, trimmed and sliced (if needed, such as bell peppers, celery, fennel, and leeks, for dipping Cubed Italian bread (for dipping) 2 or 3 eggs for scrambling, at end (optional, hut traditional) Melt Ihe butter in a heavy-bot Continued from page 17 Combine the potatoes, butter and milk in a large, heavy-bottomed saucepan set over medium heat and bring to a boil. Reduce heat and simmer, covered, until the potatoes are fork-tender, 25 to 35 minutes (depending on how thinly you've sliced your potatoes). The milk should be absorbed, leaving a thick sauce. Season with salt and pepper to taste.

Yield: 4 servings LEMONYSPINACH 2 pounds fresh spinach leaves, (rimmed and rinsed I tablespoon olive oil Fresh juice of V4 lemon Freshly ground black pepper Salt Pour water into a large, heavy-bottomed saucepan to a depth of 'oz inch, and salt the water generously. Set over high heal and bring the water to a boil. Add the spinach and cook, covered, until tender, about 7 minutes. Drain SOFT PRETZELS 2 loaves (16 ounces each) frozen bread dough I egg white, slightly beaten 1 teaspoon water Coarse salt Separate thawed bread into 24 116-inch balls. Roll each ball into a rope 1416 inches long.

Have children plan and design pretzel shapes (letters or numerals). Put pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes and brush with combined egg white and water. Sprinkle with coarse salt. Place a shallow pan containing 1 inch of boiling water on bottom rack of oven; bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.

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