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Pasta Primavera

By HealthyCookingRecipes.com From the Winter 2003 Cornucopia

Pasta (any shape) - 250g
Snow peas - 1 cup
Asparagus - 1 cup (cut into 2" sections)
Baby corn - 1 cup
Baby carrots - 1 cup (cut in half)
Red pepper - 1 (chopped)
Green onions - 3 (cut into thin strips)
Low fat cottage cheese - 2/3 cup
Low fat yogurt - 2/3 cup
Salt and black pepper - add to taste
Lemon juice - 1 tbsp

Parboil the asparagus, green peas, and red peppers for about 2 to 4 minutes.

Parboil the carrots and baby corn until tender.

In a large pasta cooker, boil the pastas until soft. Drain, and run briefly through cold water.

In a blender, mix the cheese, yogurt, lemon juice. Make sure the mixture is smooth. Thin the sauce with skimmed milk or water if needed.

In a large pot/pan, mix the veggies with the pasta, and add in the sauce. Also add salt and pepper. Heat gently and then serve.

Saturated fat: 0.4 gr
Cholesterol: 3 mg
Fiber: 6 grams

Pasta Salad with Roasted Eggplant

By MaryEllen Finucane From the Fall 1999 Cornucopia

1 ½ lb. eggplant, peeled, cubed (1")
1 tbsp. coarse salt
5 tbsp. olive oil
½ lb. rotelle pasta
2 red bell peppers, roasted and chopped
¼ cup toasted pine nuts
2 tbsp. chopped parsely
¼ cup chopped fresh basil
1 clove garlic mashed with ¼ tbsp. Salt
1 ½ tbsp. balsamic vinegar

Toss eggplant with salt and let stand in colander for one hour. Preheat oven to 300 degrees. Rinse eggplant in cold water and gently squeeze to remove excess liquid. Transfer to large jelly roll pan and toss with 2 tbsp. oil. Roast eggplant in oven until tender and golden, shaking pan occasionally, about 45 minutes. Cool. Cook pasta until al dente. Drain and rinse in cold water. In large bowl stir together eggplant, peppers, pine nuts and herbs. In a small bowl whisk together garlic, vinegar, salt and pepper to taste. Add remaining oil, whisking until emulsified. Add pasta to eggplant, drizzle with dressing.

Paul's Nearly-Famous Potato Salad

From the Summer 2002 Cornucopia

3-4 lbs.
2 boiled eggs
1 red bell pepper
1 green bell pepper
1 large onion (preferably Vidalia)
3 stalks celery
1 cup chopped dill pickle
¼ cup prepared mustard
1 cup mayonnaise (or Nasoya Nayonnaise)
1 tsp. garlic salt (more or less to taste)
1 tbsp. celery seed
1 tsp. paprika

Boil the potatoes, peel, and dice into ½ to 1 inch cubes. Chop all the veggies - I like everything to be in large chunks, but how you do it is up to you. Mix all the ingredients together, sprinkle paprika over the top, chill and serve. The flavor of this salad improves if it spends a day in the fridge, allowing the flavors to marry. While this is the basic recipe, I encourage you to experiment with it. For a little spice, chop up a jalape¤o pepper or a hot banana pepper and add it. Substitute poppy seeds for celery seeds, or add some fresh chopped chives from your herb garden. Fresh oregano leaves are a nice addition, too. In the height of summer, I like to decorate a bowl of potato salad with a couple dozen ripe cherry tomatoes.

Peanut Butter Playdough

by Char Criste
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Mix:
2 Parts Peanut Butter (Smooth or Crunchy)
2 Parts Honey or Maple Syrup
1 Part Carob Powder or Cocoa
1 Part Non-Instant Dry Milk Powder
Optional: Coconut, Currants, Raisins, Nuts

Shape into pieces. No cooking involved.

Persian Chicken

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

This is an authentic Iranian dish, taught to me by a former roommate who married an Iranian who taught her his mom's favorite recipes.
1 Chicken, cut up for frying.
3 Cup Slightly Undercooked Rice
Zest of 1 Orange, Cut in Slivers
¼ Cup Slivered Almonds
½ Dried Apricots, chopped OR
½ Cup Whole Dried Cherries
Ground Cinnamon
Salt

Brown chicken well in frying pan, about 10 minutes on each side. It should be quite crisp on the outside, but raw near the bone. Boil orange zest in water for 5 minutes to remove the bitterness. Assemble ingredients in a large (at least 3 quart) pot, beginning with a layer of 1/3 of the rice, then half the chicken pieces. Top this with 1/3 of the orange zest, almonds and apricots. Generously dust with cinnamon and salt. Repeat the process, ending with a layer of rice, fruit and nuts, and seasonings. Simmer, on very low heat, covered, for 30 minutes. The bottom rice should be golden brown and crunchy.
American style: Broil chicken, place on bed of rice in casserole, top with fruit and nut bits. Bake covered, at 350 for 30 minutes.

Persian Salad

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Quart Crisp Lettuce, torn into bite sized pieces
1-2 Ripe Tomatoes, cut into thin wedges
1 Cucumber, Chopped
1 Medium Boiled Potato, Diced
1 Cup Cooked Kidney Beans
1 Hardboiled Egg, Chopped Fine
2 Tablespoon Minced Onion
½ Teaspoon each Salt and Pepper (or to taste)
Juice of 1 Lemon
¼ Cup Olive Oil

Layer all solid ingredients in large, wide bowl, in order given. The effect should be that of an edible bullseye, with the alternating colors of vegetables showing in rings. At the table, pour on the lemon juice and olive oil and toss. They will dissolve the salt, pepper and egg yolk to produce a very tart, creamy dressing. Serve immediately. Serves 6, takes 1 hour.

Pesto

by Carl Houtman and Jaci Jaeger
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

5-6 Cloves Garlic, Pressed or Minced
¼ Cup Olive Oil
2 Cup Fresh Basil Leaves
½ Cup Fresh Parsley
¼ Cup Finely Grated Parmesan or Romano Cheese
¼ Cup Pine Nuts (or Walnuts, Almonds, or Pecans)

Warm the oil in a pan until it's just warmer than you can stand to touch. Add the garlic and swirl. This cooks the garlic slightly and removes the raw bite it has if added directly. Grind the herbs in a food processor or blender. After they are ground, slowly add the oil and garlic. Continue to blend. Blend the cheese and nuts into the basil mixture. If it gets too thick to blend add a little water or white wine. Pesto stores well in the refrigerator for a couple of weeks. Pesto exposed to air naturally darkens a bit, so don't worry if a thin layer on the top is darker after it has set. It will still taste wonderful.

Pesto Pizza

by Carl Houtman and Jaci Jaeger
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

¼ Cup Pesto (See above or use your favorite recipe)
3-4 Tomatoes, Sliced
1-2 Cup Mozzarella Cheese, Grated
1 Pizza Crust, or French Bread Sliced in half, several Pitas or English Muffins

Preheat the oven to 450. Spread a thin layer of pesto on the crust or bread you've chosen. Arrange the tomatoes on the pizza, and top with a thin layer of cheese. Bake at 450 for 10 minutes or until the cheese is bubbly and begins to brown.

Pflaumenkuchen

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

½ Cup Butter at room temperature
½ Cup Honey or Maple Syrup
2 Eggs
2 Cup Yogurt
Dash Salt
2 Cup "fine ground", "soft", or whole wheat pastry flour
1 Teaspoon Baking Soda
12-24 plums, quartered and pitted, about 2 cups

Preheat oven to 350. Grease and flour one 9" x 13" oblong pan. Cream butter and honey. Add eggs, one at a time, beating well. Add salt and yogurt. Stir baking soda into flour. Add flour mixture to batter a little at a time and stir gently until thoroughly combined. Put batter into prepared pan. Arrange fruit on top. Bake 40 minutes.
Variations: use peaches, nectarines, or berries. If fruit is frozen bake 10-15 minutes longer. If fruit is tart, drizzle top with honey or maple syrup.

Piperes y Dolmates Yemistes (Greek Main Dish)

by Wendy Knoedler
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

6 Sweet Green Peppers
5 Teaspoon Honey or 3 Tablespoon Sugar
1 ½ Teaspoon Salt
1-2 Cloves Garlic, Minced
5 Medium Tomatoes
1 Cup Rice
2 oz Sliced Mushrooms
1 Tablespoon Olive Oil
1 Large Onion

Cut off thin slice from tops of peppers and tomatoes. Scrape out insides and save tomato pulp. Fry garlic and onion in oil until soft. Mix all other ingredients together and place inside peppers and tomatoes. Fill no more that 2/3 full as rice will expand. Any remaining stuffing can be put around outside of vegetables in baking dish. Bake in lightly greased baking dish at 350 for 1 ½ hours or until lids on top of vegetables are wrinkled and rice is cooked. Serves 4.

Pizza

by Marci Thomas-Peterhans
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Tablespoon Dry Yeast
1 Cup Warm Water
1 Teaspoon Homey
2 Tablespoon Oil (Safflower)
½ Teaspoon Salt
1 ½ - 1 ¾ Cup All-Purpose Flour
½ Cup Whole Wheat Flour
(or 2 Cup WW Flour)
¼ Cup Sesame Seed (optional)

Mix yeast, water, and honey. Let stand until bubbles form, about 5 minutes. Add remaining ingredients and mix 20 strokes. Press into greased cookie sheet or pizza pan. Poke several times with fork. Bake 5-10 minutes at 150. Increase temperature to 450 and bake 10-15 minutes longer or until firm and slightly brown. Remove from oven and add very thick tomato sauce or "Pizza Sauce", cheese and toppings. Return to oven for 5-10 minutes longer or until cheese melts.

Polenta

by Maren Ketcham
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

This is traditional peasant fare from the corn growing region of Italy.
Sauce:
1 or 2 Chicken Breasts, skin removed
1 Large Onion
1-2 Green Peppers, or 1 Red and 1 Green
¼ lb Mushrooms
1 qt Canned Tomatoes
Seasonings - Basil, Oregano, Garlic
Optional - Olives, Black or Green, Rinsed
1 Tablespoon Olive Oil

In a large saucepan, heat oil. Sear chicken on all sides, remove chicken, add vegetables and saute on medium heat until beginning to soften. Replace chicken, add tomatoes. Bring to a boil, then reduce heat to barest simmer, cover pot and cook several hours, until it looks "saucy." Add herbs, salt and pepper to taste, olives if desired. Cook another 20 minutes or so. This sauce is even better if cooked the day before or early in the morning, stored in the fridge and reheated later. When cool, remove chicken, shred meat and return to pot.

Polenta:
2-3 qt Salted water (2 serves 4, 3 serves 6)
2-3 Large Potatoes, peeled and cubed
Cornmeal

In a large stockpot, bring water to a boil. Add potatoes, reduce heat to slow boil, cover, cook until very soft. Mash the potatoes thoroughly into the water. Water should look milky with tiny pieces of potato floating in it. Return pot to slow boil. Stirring with a long-handled whisk or heavy wooden spoon, begin adding cornmeal one handful at a time, sprinkling it in a slow stream and whisking after each addition. When enough has been added, it will have the consistency of mashed potatoes and bubbles coming up from the bottom will make a "splat." You may have to reduce heat toward the end of cornmeal addition to avoid being splashed. When all cornmeal is in, whisk it thoroughly and simmer about 10 minutes on very low heat, stirring frequently. Mound into a large serving bowl.

Serve the sauce in a separate bowl. Serve ricotta cheese in a small bowl. Each diner makes a mound of polenta on his plate with a well in the center. Cover with sauce and top with ricotta.
Leftover polenta can be packed into a lightly greased loaf pan, chilled overnight, then sliced and fried for breakfast. Serve with maple syrup and ricotta cheese. If you have leftover cooked rice or other grains, stir this into polenta before packing in pan - it's delicious.

Pumpkin Bread

by Adele Baldwin
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Cup Pumpkin Puree
1 Cup Oil
2/3 Cup Honey
4 Eggs
3 ¼ Cup Unbleached White Flour (can use ½ WW Flour)
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cloves
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
2 Teaspoon Salt
½ Cup Chopped Walnuts (optional)

Sift the dry ingredients and set aside. Beat eggs in a big bowl. Add oil and sweetener and cream well. Mix in pumpkin. Gradually add in dry ingredients. Fold in nuts, if desired. Put into two greased and floured loaf pans.
Bake at 350 for 1 hour.

Pumpkin Pudding

by Pamela Barrows
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 ½ Cup Pumpkin Puree
¾ Cup Honey
2 Tablespoon molasses
1 Teaspoon Cinnamon
½ Teaspoon Ginger
½ Teaspoon Sea Salt
3 Eggs, slightly beaten
1 Cup Milk
½ Cup Cream
2 Heaping Tablespoons Yogurt
(Cream and Yogurt may be substituted by ½ Cup Yogurt)

Mix salt, honey, spices and pumpkin. Mix eggs and milk; add to pumpkin mixture. Add cream and yogurt. Pour into buttered casserole dish and bake at 350 for 45 minutes.
Serving suggestion: serve with whipped cream or vanilla ice cream.

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