Sunday, November 15, 2009

Vegetarian Dinner

Baked Barley

Pear Grapefruit Slaw

Roasted Delicata Squash Rounds

Continuing along the theme of meals made with lots of vegetables, low-overall fat/ no saturated fat, whole grains, lean protein.

Baked Barley :
8 oz barley
1 -2 T oil
1 small can diced tomatoes (I used no salt organic)
1 carrot, peeled & chopped (I detest the taste of carrot peels!)
chopped garden celery or parsley
1/2 cup toasted sunflower seeds
1 tsp Better Than Bouillon mushroom flavor stirred into:
1/2 canful (from the tomatoes) hot water

Roast the sunflower seeds in a 9 x 13" pan or skillet in a 350° oven for 10 -15 minutes.
Put the oil in a casserole dish, stir in the barley, then add the other ingredients.
Cover with lid or foil and bake at 350° for one hour.

Pear Grapefruit Slaw :
matchstick julienned pear, carrots, & winesap apple
grapefruit slices, supremed*
minced garden herbs: lots of spearmint, little bit celery, parsley, chervil, cress
dressing: lemon juice & honey (another nice dressing is equal parts each mayonnaise & orange juice)
on bed of garden lettuces (green leaf, mache, romaine)
garnish small marigold petals (cut off with kitchen scissors)

Roasted Delicata Squash Rounds
slice the squash into rounds, leaving in the seeds
put 1 -2 T oil in a 9 x 13 dish
place the squash rounds in the pan, then turn them over so they are oiled on both sides.
sprinkle with a teeny little bit of garam masala and turmeric
Bake for about 15 - 20 minutes

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