Vegetable Consomme With Mushroom Ravioli Recipe
...brought to you by Recipes EU |
| |
Vegetable Consomme With Mushroom Ravioli
BROTH
1 large Onion, halved and thinly
Sliced
9 oz Leek, well washed, white and
Tender green part sliced
3 Cloves Garlic, thinly sliced
1 tbsp Fresh Ginger, chopped
2 tbsp Olive Oil
8 oz Carrots, pared and thinly
Sliced
6 oz Parsnips, pared and thinly
Sliced
4 oz Turnip, pared and thinly
Sliced
13 1/3 oz Can Plum Tomatoes in Juice
1 tsp Salt
1/2 tsp Leaf Marjoram, crumbled
8 cup Water
MUSHROOM RAVIOLI
1/3 cup Shallots, finely chopped
1 tbsp Olive Oil
8 oz Mushrooms, finely chopped
1/4 tsp Salt
1/8 tsp Pepper
2 tbsp Dry Port Wine
12 Wonton Wrappers
VEGETABLE GARNISH
2 Carrots, pared and finely
Diced
1 Parsnip, pared and finely
Diced
1 Leek, washed well and finely
Diced
Broth: Saute onion, leek, garlic and ginger in 1 tb oil in a large
saucepan over medium heat until softened, about 10 minutes. Add
remaining oil, carrot, parsnip and turnip; cook 5 minutes. Add
tomatoes with juice, salt, marjoram and 8 cups water. Bring to a
boil. Lower heat; simmer, covered, 45 minutes. Strain through a
fine-meshed sieve, pushing on solids to extract all liquid. Discard
solids. Set aside.
Ravioli: Saute shallots in oil in skillet over medium-low heat until
softened, about 6 minutes. Add mushrooms; cook 10 minutes until
mushrooms are soft and almost all liquid has evaporated. Stir in
salt, pepper and Port. Cook 5 minutes over high heat until liquid has
evaporated. Cool to room temperature.
Lay 12 wonton sheets on a dry work surface. Cut each wonton in half
lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of
each wonton half. Dampen with water 4 sides of top half of wonton
where mushroom filling is; fold dry half over filling; press down
edges to seal. Repeat with remaining wonton wrappers and filling.
Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2
minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes.
Serve.
Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g,
Sodium: 452mg, Cholesterol: 0mg.
Exchanges: 1 starch/bread, 2 vegetable, 1 fat.
Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY
315-786-1120 |
| |
| |
| |
|
|
This
Vegetable Consomme With Mushroom Ravioli Recipe brought to you from the Recipes.eu.com recipe collection
|
Print
this Page
Diet tips
If you enjoy your food, but want to shed a few pounds and increase your general well-being, then, as any dietician will tell you, you should commence a specially planned healthy-minded meal plan. In theory, this must contain 5 measures of fruit & veg each day and involve the correct proportion of carbohydrate, fats, and proteins.
When devising a daily routine, the most important step is to make sure you regulate your consumption of salt, fats and refined carbohydrate.
Dieters usually look at chain store and brand name food products known as 'low-fat'. To do this is frequently a mistake, as a food item may well be lowered in fats, but still contain far too many calories and carbohydrates.
Drink plenty of water. Occasionally when going through a normal work day, you fancy you want to eat when in reality you may just need a cool glass of water or squash. The sensations of needing food and needing a drink are somewhat similar, albeit one of the two can result in bad health and the other one leads to no damage.
Instead of paying too much attention to the foods you need to remove from your weight loss program, concentrate on the nutritionally sound foods which you are able to introduce to your weight loss program. If you bring in the recommended portions nourishing pulses and vegetables into your dietary regime, you'll find that stop feeling hungry and have a substantially lower probability of falling prey to those detrimental mid-afternoon potato chips.
If you like this Vegetable Consomme With Mushroom Ravioli Recipe, you may find the following sites useful:
Vegetable Consomme With Mushroom Ravioli - a delicious recipe from Recipes.eu.com
|
