Indiana Gazette from Indiana, Pennsylvania • 22

1 1 1 1 Page 18 Wednesday, June 18, 2003 FOOD Versatile ve vegetables with Kalamata olives it's just wok very hot and be sure it's big napkins. an exuberant-looking dish," enough that you have Dragonwagon says. A dollop of enough room to not Texture fresh pesto made of basil (or crowd the food. I like Add crunchy things to soft another herb), be it on a plate to use a heavy foods like chopped nuts, of pasta or on top of a dish of nonstick skillet. croutons or even toasted bread mixed vegetables or a grain Then, use a little crumbs on pasta or vegetable dish, is also oil, but not too casseroles.

Put a dollop of sour sensational, cream on top of a plate of nonshe says. vegan (cheesy) nachos. Look for A few Creative contrasts, then pick the food more dish- that suits best. ideas: Comfort food chives ware Eliminating meat doesn't laid Great mean eliminating the comfort like dishes factor and we're not just talkpick- a ing about macaroni and cheese other here. sticks consid- Robertson suggests spaghetti over the erations.

sauces made "meaty" with vegtop of These add gie crumbles or barbecue sauce roasted veg- fun, color and slathered on vegetarian burgetables or sal- variety. Chefs ers. ads; a scoop of love creative dish- San Antonio cook and teacher creamy goat cheese melt- ware, and by now most of Catherine Misener says creamy ing on top of sizzling, roasted just us noticed good examples of it dishes for nonmilk-consuming tomatoes or asparagus; salty drizzle a little bit on for super on food television shows or vegetarians can be made thick capers and leaves of Italian flavor." She is also a recent con- loved the dishes used at our fa- and delicious tasting by using parsley scattered over roasted vert to truffle oil, which she vorite restaurants. Many of silken tofu pureed and substipeppers; crescents of garlic uses to embellish her pressure- these aren't pricey. luted for the cream.

slices tossed with fresh spinach, cooker mushroom risotto. "I love to use big, colorful lightly sauteed in olive oil. Embrace ethnic platters," says Simmons. "You And finally don't even have to spend a lot of The whole-meal gestalt. From Condiment crazy The Tex-Mex cuisine is a per- money on them." She suggests Dragonwagon comes this final, "Lots of times, just a touch of fect example of how to eat with- a garage sale, antiques store, or but valuable insight into eating a relish, chutney or salsa can out meat especially if you're discount department store for whether it's vegetarian, take food to a higher level of fla- allowing cheese and milk prod- great one kind dishes to meat-free or meat based.

vor," says Robertson. Along ucts into your diet. Beans, rice, perk up your presentation. "Eating is a big-time sensual with your 1 favorite salsas, barbe- cheese or spinach enchiladas, Dragonwagon thinks gor- pleasure. It also involves benign cue sauces and relishes, experi- chips and salsa all are satisfy- geous food can take precedence human companionship and ment with exotic global condi- ing and nourishing.

over dishware, however, nourishment. If you take even ments such as sambal oelek (a "Consider Italian pasta and "I'm not into vertical plating one of these out of mealtimes, popular pizza, but also risotto, polenta, or fancy stuff, but at the same you're missing something," she blend), hoisin, kecap manis or gnocchi, French gratins, Polish time, I want my food and fla- says. teriyaki sauce. pierogi with caramelized vors to be such that you wake Along the same lines, SimThis kind of enthusiasm can onions, Greek spanakopita," up in the middle of the night mons says that what the cook lead to what Dragonwagon likes says Robertson. "If you.

want to saying, 'Oh, I want to cat some loves to make and eat is going to call "the lifc-affirming refrig- incorporate tofu, look to Asian more of not, 'Oh, that was to translate best to persuading erator. You open it and the side cuisines and stir-fries." so pretty." people to eat vegan or nonmeat door is just crammed with Dragonwagon describes her- She likes vibrant, solid-color meals, at least some of the time. condiments." She loves in- self as "a great stir-fry and saute dishes think puried butter- "Make what you love to eat. tensely flavored oils: "Things girl." nut squash on aqua Fiestaware, Chances are they're going to today are so low-fat, no-fat, but "The secret is to get the pan or and like-colored pure cotton like it, too," she says. Vegetarian meals 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" Continued from page 17 Fresh is best Think fresh not just for color but for the best taste. "Use the freshest ingredients available, preferably organic," says Robertson. "Fresh foods with no additives or artificial ingredients will give you the best Davor and nutrition." Does this mean you will be piling up your shopping cart 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 i 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 selfbeautifying.

Like roasted red peppers. You can make them, or just buy a jar of them at the store, they're perfectly good. Then pile them on a plate 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 1 teaspoon chili-garlic sauce (found in Asian markets) 11 cups thinly sliced scallions, including some of the green part Salt, to 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. ginger and garlic 20 seconds. Add snow peas and red pepper; 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 nutritional content per serving: 439 calories (36 percent from fat), 17.7 fat, 0 cholesterol, 11.1 protein, 54.5 carbohydrate. Source: The Loretta Paganini School of Cooking SPICY TOMATO 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 chopped fresh cilantro 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. Source: "The Complete Vegetarian Cookbook" Make memorable meals with family recipes 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 LEMONY SPINACH 2 pounds fresh spinach leaves, trimmed and rinsed I tablespoon olive oil Fresh juice of lemon Freshly ground black pepper Salt Pour water into a large, heavybottomed saucepan to a depth of 102 inch, and salt the water gencrously. Set over high heat and bring the water to a boil. Add the spinach and cook, covered, until tender, about 7 minutes. Drain 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 stick) unsalted 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 i cup olive oil (pick one with a 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, but traditional) Melt the butter in a heavy-bot- 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 for 10 to 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 mixiure at a simmer. if the 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 the mixture until cooked to your taste to complete your dinner.

Yield: about cups, or enough for 6 to 8 servings. Recipes from "Tony Casillo's Family Cookbook," (Reader's Digest Association, 2003) WHAT WOULD YOU LIKE TO SEE ON THE FOOD PAGE? We are interested in receiving interest or suggestions as to 465-5555 Ext. 312 or send an c- input from our readers. what you'd like to read on the mail to If you have a particular food Food Page, call Ginny at (724) net. The Audiana Gazette Table scraps 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 desired consistency. Cover and refrigerate for a great sandwich spread. Create a creamy chip and vegetable dip by adding mayon-1 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 gastroenterologist at the Houston V.A. Medical Center. -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," Colc 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 food came from and who prepared it. Be cautious af buffets that leave food out for long periods of time. "Severity of food poisoning depends on the food's bacterial toxin level," Cole says. "Symptoms usually last 48 to 72 hours but could last as long as a week." Healthy, tasty mashed potatoes? The National Institutes of Icalth and the National Cancer Institute offers a number of tips to help fat-content-conscious cooks make healthy, tasty foods. These garlic mashed potatoes don't even call for butter or margarine, but they have all the flavor needed to make you want seconds or even, gulp, thirds! GARLIC MASHED POTATOES 1 pound potatoes (2 large) cup skim milk 2 large cloves garlic 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. Meanwhile, in a saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes.

Add milk-garlic mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth. Microwave directions: Scrub potatoes, pat dry and prick with 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. Mcanwhile, in a 4-cup glass measure, combine milk and garlic. Cook, uncovered, on 50 percent power (medium) until garlic is soft, about 4 minutes. Continuc as directed above. Makes four servings.

Nutrition content per serving: calories; 141; total fat, saturated fat, carbohydrates, 29g; protein, 6g; cholesterol, 2mg; sodium, 70 ing; dietary fiber, 2 g. The South's secret comfort food Elvis used it as his special hamburger topping. It's a must for tea parties in Birmingham. Whether for sandwiches, burgers or vegetable spreads, this recipe encourages everybody to take a bite of the South's favorite comfort food pimientos. Prepare and enjoy the difference pimientos bring to every dish.

TWO MINUTE PIMIENTO SPREAD 4-ounce jar diced pimientos, drained 2 cups cheddar cheese, grated with a pa panache he LENTIL SOUP WITH SWISS CHARD cups tiny lentils (see note) 1 tablespoon olive oil 1 cup finely chopped onion cup finely chopped carrot 2 medium cloves garlic, peeled and minced 1 (32-ounce) carton fat-free, reducedsodium chicken broth About 4 cups water 'Scant teaspoon crushed red pepper flakes to teaspoon salt 5 cups stemmed and coarsely chopped Swiss chard 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 4 minutes. Stir in the carrot and 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 foarn 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 Thin with Chef Kathleen" VEGGIE CHILI WITH A TWIST 1 (15-ounce) package firm tofu 1 tablespoon vegetable oil I cup chopped onion cup chopped green bell pepper 2 cloves garlic, finely chopped 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon salt teaspoon dried oregano teaspoon crushed red pepper flakes 1 (28-ounce) can crushed or diced tomatoes, undrained 1 can pinto, red or kidney beans, undrained 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 cotija 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 1 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 6 servings.

Source: National Honey Board Kids in the kitchen SOFT PRETZELS 2 loaves (16 ounces each) frozen bread dough 1 egg white, slightly beaten 1 teaspoon water Coarse salt Separate thawed bread into 24 balls. Roll each ball into a rope 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. www.cpinternet.com/-sarahlindex.himl 319386.