Here are the recipes I mentioned earlier Cheesy Potato Skins
5 large russet potatoes
1 tsp. olive oil
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 Tbsp. freshly grated Parmesan cheese
1. Preheat oven to 400 degrees F. Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.)
2. Toss potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes.Vegetable Upside-Down Casserole
By Nava Atlas
3 to 4 cups cut-up vegetables of your choice
2 tablespoons light olive oil
1 cup whole wheat pastry flour
¼ cup wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup low-fat yogurt or soy yogurt
¾ cup low-fat milk, rice milk or soy milk
1 tablespoon vegetable oil
½ cup grated cheese or non-dairy cheese of your choice, optional
1. Saute the vegetables in olive oil until just tender. Set aside.
2. Preheat the over to 375 degrees Fahrenheit. Lightly oil and shallow, round two-quart casserole or a 9”x13” baking pan.
3. Combine the flour, wheat germ, baking powder, baking soda and salt in a mixing bowl. Make a well in the center and add the yogurt, milk and vegetable oil. Stir together until well mixed.
4. Pour the vegetables into the prepared pan. Sprinkle with the cheese, if using, then pour the batter evenly over the vegetables, gently smoothing it out with a spatula.
5. Bake for 30 to 35 minutes or until the top is golden and firm. Let stand for about 10 minutes, then cut into wedges or squares to serve.
Makes four to six servings.Variations
Here are some combimations my family likes. Use your own mix or keep it simple and use just one vegetable. As a rule of thumb, use 3 to 4 cups of vegetables (with the exception of tiny veggies like corn and peas, which have more density) and sauté in a wide skillet until just tender. If using onions, sauté until golden before adding other vegetables.Corn, tomato and scallion
Saute 2 to 2-1/2 cups cooked fresh corn or frozen corn kernels, thawed; 2 medium tomatoes, diced; and 1 to 2 scallions, sliced thinly, in a little olive oil, just until the tomato has softened slightly. If you’d like, add one 4-ounce can chopped milk green chilies.Broccoli and onion
Saute 1 medium-large onion, quartered and sliced thinly, in a small amount of olive oil until golden. Add 4 cups bite-size broccoli florets and a bit of water. Cover and cook, stirring occasionally, until the broccoli is just beyond tender-crisp. Drain off any liquid.
Squash and spinach Saute 1 medium zucchini or yellow summer squash, cut lengthwise and sliced thinly into half-circles, and 1 or 2 garlic cloves, minced (optional), in a little olive oil until just tender. Add 8 to 10 ounces chopped fresh spinach leaves. Cover and cook just until the spinach wilts, about 1 minute. If desired, add a small quantity of chopped fresh herbs.
Other sautéed vegetables that work well are mushrooms, carrots, peas and cauliflower. See what’s in the vegetable drawer of your refrigerator and have fun!