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ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
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Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
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ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
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ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
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ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
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Gurbani (537-556)
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ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
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Ghoriaan (575-578)
Alaahaniiaa (578-582)
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ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
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ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Health & Nutrition
Cooking & Recipies
Warm Up With Winter Vegetables (Vegetarian Casseroles)
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<blockquote data-quote="spnadmin" data-source="post: 141855" data-attributes="member: 35"><p>By TARA PARKER-POPE</p><p></p><p>Cold weather and winter vegetables lend themselves to comforting, bubbly baked dishes, writes Martha Rose Shulman in this week’s Recipes for Health.</p><p></p><p>Ms. Shulman’s recipes include vegetable gratins, baked until the edges and top are nicely browned, as well as vegetable casseroles made with cooked grains or beans.</p><p></p><p> This week’s gratins are made with a couple of pounds of a cooked vegetable, seasoned and bound with eggs, milk and a small amount of cheese. (In Provence, rice is also used to help bind the mixture.) Gratins are a great way to use both fresh and leftover cooked vegetables.</p><p></p><p> I also like casseroles that combine cooked grains and vegetables. I season the grains, sometimes with Middle Eastern spices like allspice and cinnamon, place them in a baking dish in an even layer, and then top them with cooked vegetables (beets, for instance, in one of this week’s recipes). You can top the vegetables with cheese or a béchamel, or just drizzle olive oil over them and top it all with drained yogurt mixed with pungent, puréed garlic, as they do in the Middle East.</p><p></p><p> Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you’ll have a perfect one-dish meal.</p><p></p><p>Here are five ways to warm up with winter vegetables. <strong><span style="color: DarkRed">Use this link, and scroll down to links for recipes to these great dishes </span></strong></p><p></p><p><a href="http://well.blogs.nytimes.com/2011/02/04/warm-up-with-winter-vegetables/?scp=4&sq=vegetable%20mushroom&st=cse" target="_blank">http://well.blogs.nytimes.com/2011/02/04/warm-up-with-winter-vegetables/?scp=4&sq=vegetable mushroom&st=cse</a></p><p></p><p>Mushroom and Greens Gratin: This savory gratin is a regular item in my winter repertory, made easy with one-pound bags of mixed greens from the market.</p><p></p><p>Slow-Baked Beans With Kale: Baked slowly for several hours, beans acquire a creamy texture and a lovely caramelized flavor.</p><p></p><p>Potato and Chard Stalk Gratin: Chard stems aren’t throwaways — they can be used in a number of dishes, including this rich gratin.</p><p></p><p>Beets, Spiced Quinoa and Yogurt: With a layer of nutritious grains seasoned with sweet spices, this dish makes a strong entree.</p><p></p><p>Cabbage and Red Pepper Gratin: Paprika contributes a spicy edge to this sweet, comforting gratin.</p></blockquote><p></p>
[QUOTE="spnadmin, post: 141855, member: 35"] By TARA PARKER-POPE Cold weather and winter vegetables lend themselves to comforting, bubbly baked dishes, writes Martha Rose Shulman in this week’s Recipes for Health. Ms. Shulman’s recipes include vegetable gratins, baked until the edges and top are nicely browned, as well as vegetable casseroles made with cooked grains or beans. This week’s gratins are made with a couple of pounds of a cooked vegetable, seasoned and bound with eggs, milk and a small amount of cheese. (In Provence, rice is also used to help bind the mixture.) Gratins are a great way to use both fresh and leftover cooked vegetables. I also like casseroles that combine cooked grains and vegetables. I season the grains, sometimes with Middle Eastern spices like allspice and cinnamon, place them in a baking dish in an even layer, and then top them with cooked vegetables (beets, for instance, in one of this week’s recipes). You can top the vegetables with cheese or a béchamel, or just drizzle olive oil over them and top it all with drained yogurt mixed with pungent, puréed garlic, as they do in the Middle East. Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you’ll have a perfect one-dish meal. Here are five ways to warm up with winter vegetables. [B][COLOR="DarkRed"]Use this link, and scroll down to links for recipes to these great dishes [/COLOR][/B] [url]http://well.blogs.nytimes.com/2011/02/04/warm-up-with-winter-vegetables/?scp=4&sq=vegetable%20mushroom&st=cse[/url] Mushroom and Greens Gratin: This savory gratin is a regular item in my winter repertory, made easy with one-pound bags of mixed greens from the market. Slow-Baked Beans With Kale: Baked slowly for several hours, beans acquire a creamy texture and a lovely caramelized flavor. Potato and Chard Stalk Gratin: Chard stems aren’t throwaways — they can be used in a number of dishes, including this rich gratin. Beets, Spiced Quinoa and Yogurt: With a layer of nutritious grains seasoned with sweet spices, this dish makes a strong entree. Cabbage and Red Pepper Gratin: Paprika contributes a spicy edge to this sweet, comforting gratin. [/QUOTE]
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Warm Up With Winter Vegetables (Vegetarian Casseroles)
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