* Exported from MasterCook * Lemon And Mint Sherbet Recipe By :Eating Well Magazine 4/98 Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Rave Reviews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh mint leaves -- (about 20) 2 3/4 cups skim milk -- (please try soy milk) 3/4 cup sugar 3/4 cup fresh lemon juice 2 teaspoons freshly grated lemon zest In a large saucepan, combine mint, milk and sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to a large glass measuring cup or bowl. Cover with plastic wrap and refrigerate until chilled, at least 1 hour or overnight. (The sherbet base will keep in the refrigerator for up to 2 days.) Pour sherbet base into a food processor or blender and pulse briefly to chop mint. Add lemon juice and zest and pulse to blend. Transfer mixture to an ice cream maker and freeze according to manufacturer's directions. Serve immediately, or transfer to a chilled bowl and freeze for 1 to 2 hours for a firmer texture. The sherbet will keep in an airtight container in the freezer for up to 4 days. Let soften in the refrigerator for 30 minutes before scooping. >From: "bill pawelko" - - - - - - - - - - - - - - - - - - - NOTES : I have been experimenting with using soymilk in frozen desserts. The recipe below calls for skim milk, but I made it using soymilk and it was fabulous. I highly recommend trying this dessert with the soy substitution--guaranteed to make a convert out of you! --- Thanks for the recipe! I made some yesterday. But i used fresh orange juice from navel oranges; only 1/2 cup sugar and ... YES! soy milk. Sweet but good. Might use honey next time with the orange juice. Especially good with a slice of not ripe enough honeydew melon. *grin* Try it! You'll Like It! Refreshing. I too had to soften it before serving - 'aerated it in the food processor. [ Kitpath ] * Exported from MasterCook * Lentil Loaf #2 Recipe By :Susan Powter Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Lentils 6 cup Water 1 teaspoon Salt 1 teaspoon Pepper 1 teaspoon Garlic salt 1 teaspoon Celery salt 1 cup Fat free saltine crackers -- crushed 1 cup Tomato sauce 1 medium Green bell pepper -- diced 2 Egg whites 1 tablespoon Parsley -- fresh Cook lentils in 6 cups water for approximately 20 minutes until soft, but not mushy. Drain water. Combine seasonings, saltine crackers, tomato sauce, green bell pepper and egg whites. Place in loaf pan and cook at 350 for approximately 1 hour 15 minutes or until brown on top and the juices have cooked away. Optional:Top with additional tomato sauce and fresh parsley before cooking. >From: Abtaxel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil, Orzo And Potato Soup Recipe By :Reggie Dwork Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cup Water 2 Tbsp Nonfat Veg Chicken Broth, Low Sod 1 cup Lentils 1/2 cup Orzo 1 Potato -- Diced 1 Carrot -- Chopped 2 Celery Ribs -- Chopped 1 Tbsp Balsamic Vinegar 1 Tsp Tarragon Salt And Pepper -- To Taste Put all ingredients into pot. Cook on med heat until potatoes are tender and lentils are soft, about 30 min. This was wonderful. Entered into MasterCook and created for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 153.5 Fat 0.5g Carb 0g Fib 10.7g Pro 10.8g Sod 35mg CFF 2.8% * Exported from MasterCook * Millet With Curried Vegetables, Easy Recipe By :The Whole Foods Bible, Chris Kilham Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups millet 2 tablespoons light sesame oil 1 teaspoon whole cumin seeds 1 teaspoon brown mustard seeds 1 whole onion -- diced, small in size 3 1/2 cups basic vegetable stock 1/4 teaspoon sea salt Rinse the millet with water and set aside to drain. Heat the light sesame oil in a 1-1/2 to 2 quart saucepan and add the cumin and mustard seeds. Saute for 10 seconds, until the mixture is aromatic. Add the onion and saute 5 minutes. Add the millet and saute for another 5 minutes. Bring the stock or water to a boil. Add the boiling liquid and the sea salt to the sauteed millet and saute for another 5 minutes. Bring the stock or water to a boil. Add the boiling liquid and the sea salt to the sauteed millet mixture, Reduce heat and simmer for 20 minutes or until all the liquid is absorbed, Remove from heat the let rest for 10 minutes, Fluff with a fork and serve with Curried veggies, Easy (See recipe) >From: MOMnAaron - - - - - - - - - - - - - - - - - - - NOTES : What's for supper tonight? This is one of our family favorites. I just finished washing and preparing my greens for a crisp salad and have my crusty rustic bread rising this very moment. Have an empty place at the table tonight, any takers? If you make this whole-grain millet dish ahead of time, reheat millet by steaming over boiling water. * Exported from MasterCook * Miscellaneous Kitchen Tips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** On removing burned rice from pots: I've never tried this, but my mother swears by it: she sprays the burned pan with ammonia, seals it inside a plastic bag (trash or otherwise) and lets it sit overnight. The next morning she opens the bag and presto! all the burnt stuff is gone! :) [Kathy Reckner ] --- The ammonia works well with greasy stuff. I don't know how it will work with burned rice. One thing that you might try after removing as much of the rice as possible is to put a little water in the pan and add a goodly amount of baking soda and bring to a boil and let it cook for awhile.----but watch it so the water doesn't cook out of it. That sometimes helps, too. ["Virginia Turnbull" ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Grain Pilaf Recipe By :Lucy Waverman, Fast & Fresh Cookbook, p. 100 Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil -- or less 1 red onion -- chopped 2 cloves garlic -- chopped 1/3 cup wild rice 1/3 cup barley 1 teaspoon dried thyme 4 cups water -- or diluted broth 1/2 cup lentils 1/2 cup bulgur salt -- to taste freshly ground black pepper -- to taste 2 tablespoons finely chopped fresh parsley vegetable broth cube -- optional 1. Heat the oil in a large pot [saucepan] on medium heat. Add the onion and garlic and saute until the onion is soft, about 3 minutes. 2. Stir in the wild rice and barley and coat with the oil. Sprinkle with the thyme and pour in the water. Bring to a boil, cover, lower the heat and simmer for 25 minutes. 3. Add the lentils and bulgur to the pot and simmer together for 25-30 minutes more, covered, adding more water if the mixture seems too dry. Season with the salt and pepper. Stir in the parsley. PRESSURE COOKER VERSION 1. Heat the oil in the pressure cooker on medium heat. Add the onion and saute until the onion is soft. Add the garlic and saute an additional 3 minutes. 2. Boil 4 cups of water, then add the bouillon cube to the water, stirring to dissolve. 3. Stir the wild rice, barley, lentils and bulgar, into the pressure cooker, and coat with the oil. Sprinkle with the thyme and pour in the 4 cups hot water. 4. Put the lid on the pressure cooker. Turn the stove element up to high, and wait for the mixture to boil. Turn down the heat to a lower level, but hot enough to maintain pressure. 5. Cook for about 20 minutes, then remove pot to a cool element to allow the pressure to go down. Or, if in a hurry, remove pot to sink and run cold water along the sides of the pot until the pressure is down. 6. Season with the salt and pepper. Stir in the parsley. >From: "Ellen Pickett" - - - - - - - - - - - - - - - - - - - NOTES : Suggested use: as a side dish Green/brown or red lentils may be used interchangeably. Brown rice may be used instead of wild rice, or a combination of brown and wild rice may be used. I think the flavour is a bit better when the slower saucepan method is used, but the pressure cooker saves a lot of time and effort. * Exported from MasterCook * Mock Fruit Ice Cream Recipe By :Second Helpings Please Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkgs frozen strawberries -- unsweetened, thawed -- 2 - 15 oz pkgs. 1 pint lowfat sour cream 1 can crushed pineapple -- (15 oz.) (well drained) 1 1/4 cup. sugar Yield: 8 - 10 servings Mash berries with a fork. Blend into sour cream. Mix in pineapple and sugar and blend in thoroughly. Spoon into a mold. Freeze 3 to 4 hours. >From: Abtaxel@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Bread Recipe By :King Arthur flour recipe Serving Size : 18 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons honey 1 tablespoon butter 1 teaspoon salt 2 cups bread flour 3/4 cup whole wheat flour 1/3 cup oats -- lightly toasted 3 tablespoons instant lowfat dry milk 3 tablespoons cornmeal 3 tablespoons wheat germ -- toasted 2 teaspoons active dry yeast Serves 18- Yields 1-1/2 lb. loaf Place all ingredients in bread pan. Select basic cycle. The flours in this recipe will vary in water absorption and so you may need to add more flour or water to get the right consistency. Nutrition (per serving): 100 calories Saturated fat 1 g Total Fat 1 g (11% of calories) Protein 3 g (14% of calories) Carbohydrates 19 g (75% of calories) Cholesterol 2 mg Sodium 144 mg Fiber 0 g Iron 1 mg Vitamin A 26 IU Vitamin C 0 mg Alcohol 0 g >From: MOMnAaron - - - - - - - - - - - - - - - - - - - NOTES : Here is one of our favorite whole grain breads. It is really yummy fresh out of the oven spread with peanut butter. The warmth of the bread melts the peanut butter, oh so right. Just ask my 4-yr old! ;o) Yummy! Very light, airy and moist bread. Aaron loved it with PB * Exported from MasterCook * Oven Fries Recipe By :Moosewood Restaurant Low-Fat Favorites Serving Size : 6 Preparation Time :1:15 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes 1 tablespoon olive oil 1 tablespoon paprika 1 teaspoon ground cumin salt -- to taste 1. Preheat the oven to 425 F. 2. Wash the potatoes well and peel, if you wish. In a large bowl, stir together the olive oil, paprika, and cumin and set aside. Cut the potatoes lengthwise into slices no thicker than 1/2 inch. Then cut through the stacked slices to make 1/2-inch-wide strips. Toss the potatoes in the oil and spices until well coated. Arrange the potatoes in a singles layer on a baking sheet prepared with cooking spray or lightly oiled. Bake 45 to 60 minutes, stirring occasionally, until the fries are golden and crisp. Sprinkle with salt to taste and serve. Variations: For Sweet Potato Oven "Fries," replace the white potatoes with 2 pounds of sweet potatoes (about 2 large sweet potatoes) and bake 25 to 40 minutes. >From: "William S. Grant II" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Meat And Potatoes, Quick Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound ground round steak 1/2 tsp pepper 1 tablespoon Worcestershire sauce 1/2 cup chopped onion 2 potatoes -- boiled and sliced 1 box frozen peas and carrots -- (10 oz) thawed 2 cans reduced fat cream of mushroom soup -- (10 oz) Brown ground beef and drain off any fat. Place browned meat in bottom of a 9 inch square pan. Sprinkle with pepper and Worcestershire sauce. Cover with chopped onion, sliced potatoes and top with peas and carrots. Pour soup evenly over all. Cover and bake at 350 for one hour. >From: "ruzich" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parsnip And Fennel Soup Recipe By :Razz's Restaurant and Bar, Scottsdale, AZ Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp unsalted butter -- and cooking spray -- or 2 tbs butter or margarine 1 large onion -- chopped 2 celery stalks -- chopped 1 pound parsnips -- peeled and chopped 1 pound fennel bulb -- chopped 2 tbs flour 5 cups vegetarian bouillon 1 apple -- peeled cored and chopped 1 cup skim milk -- plus 1/2 cup nonfat dry milk powder -- or 1 cup cream salt and pepper more chopped apple -- optional 1 teaspoon red chile paste or red pepper flakes -- to taste Spray a heavy stock pot and place over medium heat. Add butter and melt it. Saute the onion, celery, parsnips and fennel until soft but not brown. Add flour and stir until flour is incorporated and no longer "raw." Slowly add the bouillon (or vegetable broth); add the apple; bring to a boil, and simmer for about 20 minutes. Remove from heat. Add the milk and stir to incorporate. Puree; adjust salt and pepper. Add finely chopped apple if desired. Add water to thin (optional) Add red chile paste or flakes to taste. [Serves 6 to 8. Reheats well. Variation: Garnish with a pico de gallo or a red pepper relish.] TIP: Use a food processor to coarsely chop the vegetables in 2 or 3 batches. Combine cold skim and nonfat dry milk when the soup start to simmer. Recipe from Razz's Restaurant and Bar, Scottsdale, AZ. Collected in "VEGETARIAN SOUTHWEST: Recipes from the Region's Favorite Restaurants," by Lon Walters (1998: Northland Publishing). Chef Erasmo "Razz" Kamnitzer serves this vegetarian soup with a Cheese Diablotin: baguette slices spread with a mixture of egg-yolks and mayonnaise, Parmesan and cheddar, onion, chives, fresh parsley, marjoram and tarragon; whipped egg whites folded in at last minute; broil until brown. [We both agreed: the diablotin is not worth the effort or the calories.] >Sent to Eat-lf by Pat Hanneman - - - - - - - - - - - - - - - - - - - NOTES : REVIEW: Comforting flavor. Repeats very well. Not too long ago, we were looking for soups that were lowfat and satisfying and that reheated well. This soup qualifies. It's subtle. We did not stir in the chile peppers - but served at table - and another time we topped it with a fennel+onion relish. etc. Makes 6 to 7 cups. Kept in glass jars in fridge for 6 days. It could go longer. * Exported from MasterCook * Peach Ice Milk Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mashed ripe fresh peaches -- or frozen unsweetened peach slices -- (about 1 pound) 1/2 cup honey 1/2 cup fat-free egg substitute 2 tbsp unbleached flour 3 cups skim milk 1 tbsp almond extract In a medium bowl, stir together the peaches and 1/4 cup of the honey. Cover and let stand for 15 minutes. In a large bowl, use an electric mixer to beat the egg substitute on medium speed until foamy. While continuing to beat, slowly add the flour. Then slowly beat in the remaining 1/4 cup of honey. Add the milk and beat until well mixed. Transfer the mixture to a large saucepan. Cook and stir over medium-low heat about 10 minutes or until the mixture slightly thickens. Remove from the heat and let cool. Stir in the peach mixture and almond extract. Cover and refrigerate about 2 hours or until thoroughly chilled. Then freeze in a 5-quart ice-cream freezer according to the manufacturer's instructions. >From: Abtaxel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne With Tomato And Balsamic Vinegar Sauce Recipe By :Free Press via Naralon Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces Italian plum tomatoes -- canned 2 tablespoons olive oil 1 small onion -- thinly sliced 1 clove garlic -- minced 2 tablespoons Italian parsley -- chopped 1 pound pasta -- penne 3 tablespoons butter 3 tablespoons balsamic vinegar 3 tablespoons parmesan cheese 1. Pulse tomatoes in a food processor two or three times, leaving some chunks. 2. In a saucepan, saute onion in olive oil over medium-high heat for two to three minutes, or until soft. Add garlic and saute another minute. 3. Add tomatoes and parsley, cook for 10 minutes. Add salt and pepper to taste. Set aside. 4. Boil penne in a large pot of salted water until done a la dente. Drain. 5. In a large frying pan, toss pasta with melted butter. Add balsamic vinegar, toss again. 6. Add tomato sauce and parmesan cheese and toss. turn out into pasta bowls. Serve immediately. >From: shaze - - - - - - - - - - - - - - - - - - - NOTES : I made this for supper tonight and it was really excellent - so I thought i would share. 27.1% CFF The balsamic vinegar really livens up the taste - I think you will like it. * Exported from MasterCook * Penne With Tomato And Balsamic Vinegar Sauce #2 Recipe By :Free Press via Naralon Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 Ounces Italian plum tomatoes -- canned 2 Tsp olive oil 1 Small onion -- thinly sliced 1 Clove garlic -- minced 1 1/2 Tsp Dried Italian Parsley 1 Pound pasta -- penne 1 Tablespoon butter 3 Tablespoons balsamic vinegar 3 Tbsp Parmesan Cheese -- Optional 1. Pulse tomatoes in a food processor two or three times, leaving some chunks. 2. In a saucepan, saute onion in olive oil over medium-high heat for two to three minutes, or until soft. Add garlic and saute another minute. 3. Add tomatoes and parsley, cook for 10 minutes. Add salt and pepper to taste. Set aside. 4. Boil penne in a large pot of salted water until done a la dente. Drain. 5. In a large frying pan, toss pasta with melted butter. Add balsamic vinegar, toss again. 6. Add tomato sauce and parmesan cheese (optional) and toss. Turn out into pasta bowls. Serve immediately. I decreased the olive oil, butter and eliminated the Parmesan cheese from the original recipe that Naralon posted. Like she stated ... this is absolutely excellent. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Well, we had a variation of Naralon's Penne With Tomato And Balsamic Vinegar Sauce for dinner tonite. It is wonderful!! We just reduced the olive oil, butter and eliminated the Parmesan cheese. Cal 411 Total Fat 6g Sat Fat 1.9g Carb 76.4g Fib 4.2g Pro 13.1g Sod 153mg CFF 13.1% * Exported from MasterCook * Pinto Bean Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Pinto Beans -- cooked/mashed 1 Cup Tomato sauce 1 Cup Bread crumbs -- finely ground 1/4 Cup Minced onion 1/4 Cup quick-cooking oats 3 Teaspoons Ener-G egg replacer 4 Tablespoons Water -- beat til frothy Fresh ground pepper to taste 1/4 Cup Catsup -- or barbeque sauce Preheat oven to 350 degrees. Combine all ingredients, except catsup, in a large bowl. Mix well. Turn into a non-stick loaf pan, 9-1/4 x 5-1/4 x 3, and flatten. Spread catsup or BBQ sauce over the top. Bake for 45 minutes. NOTE: Makes a good sandwich spread when cold. >From: Abtaxel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta Pancakes With Blueberries Recipe By :Polenta, Brigit Legere Binns Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup All-Purpose Flour 2 Tbsp Sugar 1/2 Tsp Sea Salt -- Coarse 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 cup Polenta -- Or Coarse Ground Yellow Cornmeal 1 Lg Egg -- And 1/3 cup Egg Beaters(r) 99% Egg Substitute -- *Note 1 cup Lowfat Buttermilk -- **Note 2 Tbsp Unsalted Butter -- Melted 1 cup Blueberries *NOTE: Original recipe used 2 large eggs **NOTE: Original recipe used regular buttermilk In a med mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Sprinkle the polenta over the other dry ingredients and toss until evenly mixed. In a separate bowl, beat the egg and egg beaters lightly with a fork, then add the buttermilk and the melted butter and whisk together briefly. Add the wet ingredients to the dry ingredients and mix until just blended - the batter will be a little lumpy. Gently fold in the blueberries until they are evenly distributed in the batter. Heat a large skillet or a griddle until it is so hot that droplets of water dance across the surface, then brush it with vegetable oil or spray with nonstick spray. Using a 1/4 C measure or a 2 oz ladle, pour the batter onto the pan or griddle and cook until large bubbles form on the top of the pancake and the edges begin to brown. Flip to th other side and cook for another minute or so, until the bottom is browned. Transfer to a paper towel-lined plate and keep warm in a low oven while you cook the remaining pancakes. - - - - - - - - - - - - - - - - - - - NOTES : Cal 180.1 Total Fat 5.8g Sat Fat 3.2g Carb 27.1g Fib 1.5g Pro 5.3g Sod 394mg CFF 28.7% * Exported from MasterCook * Quinoa, Corn And Carrots Recipe By :The Whole Foods Bible, Chris Kilham Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 cup quinoa 1 whole carrot -- large 1 whole corn on the cob 1 pinch sea salt parsley -- for garnish Wash the quinoa well to remove bitterness. Drain in a fine sieve. Set aside. Bring the water to a boil in a small saucepan that has a tight-fitting lid. Meanwhile, scrub and dice the carrot. Shuck the corn and cut the kernels off the cob. When the water has come to a boil, add the salt, quinoa, carrot and corn kernels and return to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, until all the water is absorbed. Serve hot, garnished with parsley, a dab of unsalted butter if desired and lots of freshly ground pepper. Nutrition (per serving): 138 calories Saturated fat 0 g Total Fat 2 g (12% of calories) Protein 5 g (13% of calories) Carbohydrates 26 g (75% of calories) Cholesterol 0 mg Sodium 77 mg Fiber 2 g Iron 3 mg Vitamin A 3470 IU Vitamin C 3 mg Alcohol 0 g >From: MOMnAaron - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice And Lentil Soup With Rosemary Recipe By :More Than Minestrone Italian Soup Cookbook, Joe Famularo Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Olive Oil -- Note 1 1 1/2 Oz Pancetta -- Or Bacon -- Finely Chopped 1 Med Onion -- Cut In 1/2" Dice 1 stalk Celery -- Cut In Half Lengthwise, Thin Sliced -- Crosswise 2 large garlic cloves -- Minced 1/2 Tsp Dried Rosemary -- Crushed, Or 1 Tsp Fresh Rosemary -- Finely Chopped 1 cup Lentils -- Green Or Brown, Picked Over 1 cup Diced, Seeded Fresh Tomatoes -- Or Drained Canned Italian Tomatoes 4 cup Boiling Water 4 cup Nonfat Veg Chicken Broth, Low Sod -- Note 2 3/4 cup Arborio Rice -- Or Any Rice Salt And Pepper -- To Taste 3/4 cup Parmigiano-Reggiano Cheese -- Note 3 Minestra Di Riso E Lenticchie Con Rosmarino Note 1: Original recipe used 1/4 C olive oil Note 2: Original recipe used a home made chicken broth or canned low sodium chicken broth Note 3: I omitted the cheese Heat the oil in a large soup pot over med heat. Add the pancetta, onion, carrot, and celery and saute until the vegetables begin to turn golden, about 5 min. Add the garlic, rosemary, lentils, and tomatoes. Stir well and cook, uncovered, to blend the flavors, 3 - 4 min. Add the boiling water, cover, and cook until the lentils are tender, about 40 min. Add the chicken broth, increase the heat to high, and bring to a boil. Stir in the rice, then reduce the heat to a very slow but steady simmer. Cover and cook until the rice is al dente (tender but still firm to the bit), about 15 - 25 min. adding more water if necessary. Taste for seasoning, adding salt, if needed, and black pepper. Serve in warmed bowls, each serving sprinkled with grated cheese if desired. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was incredible!! Wouldn't hesitate to make again and/or serve to company. One could also use it as a topping for polenta or baked potatoes. Cal 264.8 Total Fat 5.5g Sat Fat 0.9g Carb 39.8g Fib 10.8g Pro 25.2g Sod 489mg CFF 16.1% * Exported from MasterCook * Rice Pudding With Cider Rhubarb Sauce Recipe By :Cooking Light's website Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups cooked long-grain brown rice Butter-flavored cooking spray 1/4 Cup sugar 2 Ounces tub-style light cream cheese -- (about 1/2 cup) 1/4 Cup lowfat 2% milk 1/4 Cup evaporated skim milk 1/4 Teaspoon vanilla extract 1 Dash salt 1 Large egg Cider-Rhubarb Sauce: 1/2 Cup thinly sliced fresh or frozen rhubarb -- thawed 2 Tablespoons apple cider 1 Tablespoon sugar 1. Preheat oven to 350F. 2. Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray. 3. Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 350F for 40 minutes or until set. Remove ramekins from dish. Drizzle each with 1 tablespoon sauce. Yield: 4 servings. CALORIES 251 (15% from fat); FAT 4.3g (sat 2g, mono 0.6g, poly 0.3g); PROTEIN 7g; CARB 45.7g; FIBER 0.6g; CHOL 65mg; IRON 1.2mg; SODIUM 124mg; CALC 115mg Cider-Rhubarb Sauce: Combine all ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Yield: 1/4 cup (serving size: 1 tablespoon). >From: levya@mindspring.com - - - - - - - - - - - - - - - - - - - NOTES : You could make this for dessert, then have it for breakfast the next day instead of hot cereal. Just reheat the sauce in the microwave. * Exported from MasterCook * Roasted Asparagus #2 Recipe By :Faye Levy's International Vegetable Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds medium-width or thick asparagus 2 Tablespoons olive oil -- * (use less) Salt and freshly ground pepper Lemon and orange wedges -- for serving -- (optional) Preheat oven to 500 degrees. Rinse asparagus and cut off tough bases, about 1-1 and 1/2 inches. Put asparagus in a roasting pan or large shallow baking dish so it makes 1 or 2 layers. Sprinkle evenly with oil, salt, and pepper, and toss. Roast uncovered, shaking dish often to turn spears, about 8-10 minutes, or until crisp-tender. Serve with citrus wedges. Makes 4 servings. * My notes and changes: I don't care for asparagus myself, but my husband LOVES it and he said he really liked it roasted this way. I tried it and although I didn't love it, it was actually pretty good! I made a much smaller amount, and did not use all that oil, just brushed a little on it. A little oil went a long way. You can not really shake the dish safely to turn the spears, you need to turn them with a utensil because the dish is really hot and the oil can spatter a little. I might try lemon-pepper on it next time. >From: NavyDoc - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red Bell Peppers Stuffed With Tomatillos And Rice Recipe By :Jump Up and Kiss Me/pg 147 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 red bell peppers -- firm ones 1 3/4 tablespoons extra virgin olive oil --Salt --Freshly ground black pepper 1 1/3 yellow onions -- finely chopped 1 pint cooked basmati rice 2/3 cup tomatillos -- crushed, (See Note) 1/2 cup golden raisins 1 1/3 teaspoons hot mustard powder 1 1/3 teaspoons five-spice powder 2/3 teaspoon pure chile powder 2/3 teaspoon ground cayenne pepper -- plus additional, for dusting 2/3 cup cilantro -- chopped --Pinch of salt Preheat the oven to 350. Wash and carefully core the red bell peppers by cutting around the stem and pulling out the center. With a paring knife, gently loosen the remaining core and seeds, and tap to empty. (Don't worry if a few seeds remain.) Brush the insides and top of each pepper with a little of the olive oil and sprinkle the insides with salt and black pepper. Place peppers on a baking sheet, and roast open side up for 30 minutes. While the peppers are roasting, in a medium frying pan over low heat, saute the onions in the remaining oil until softened and translucent. Do not brown them. Remove from the heat and add the remaining ingredients, stirring to mix well. Remove the roasted peppers from the oven and allow them to cool slightly. Pour any juices that have collected in their bottoms into the rice mixture and stir to mix. The mixture should be moist, with the consistency of risotto. Once the peppers are cool enough to handle, fill them with the rice mixture, dust with a little extra cayenne, and return to the oven for 15 minutes to warm through. Serve hot, whole or neatly halved vertically through the center. Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking. MC formatted by Brenda Adams >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Note: If you can find fresh tomatillos, by all means peel off the papery husk and puree them. Otherwise, look for Goya's canned crushed tomatillos in a Spanish or Mexican market. Jennifer Trainer Thompson, Jump Up and Kiss Me Spicy Vegetarian Cookbook * Exported from MasterCook * Roasted Root Vegetable Slaw With Gingered Apples Recipe By :Salad Days, Marcel Desaulniers Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Gingered Apples, Raisins, & Walnuts: Walnuts -- Note 1 1 cup Port Wine, Reduced -- Note 2 1 Tsp Fresh Lemon Juice 1 Granny Smith Apple -- Unpeeled 1 Red Delicious Apples -- Unpeeled 1 Tsp Safflower Oil -- Note 3 3/4 cup Onion -- Finely Diced 1/4 cup Celery -- Finely Diced Salt And Pepper -- To Taste 1/2 cup Raisins 2 Tbsp Cider Vinegar 1 Tsp Grated Gingerroot Brown Mustard Dressing: 6 Tbsp Spicy Brown Mustard -- Note 4 6 Tbsp Pure Apple Juice 3 Tbsp Nonfat Mayonnaise -- Note 5 1 1/2 Tbsp Cider Vinegar Salt And Pepper -- To Taste Root Vegetable Slaw: 1 Med Rutabaga -- Note 6 2 Med Carrots -- Note 7 1 Tbsp Safflower Oil -- Note 8 2 Sm Turnips -- Note 9 2 Med Parsnips -- Note 10 Apple And Rosemary-Scented Barley: 6 cup Pure Apple Juice 1 Tsp Salt 1 Tsp Chopped Fresh Rosemary 3/4 cup Pearl Barley -- Note 11 Salad Greens: 3/4 Lb Green Leaf Lettuce -- Note 12 Roasted Root Vegetable Slaw with Gingered Apples, Raisins, and Walnuts,Apple and Rosemary-Scented Barley, and Brown Mustard Dressing. (This is the full name of the salad.) Note 1: Original recipe used 1 C walnuts. To make this lower fat and because I am slightly allergic to walnuts I totally eliminated them from the recipe. Note 2: When reducing the port wine since the alcohol burns out it will reduce the calories by 30 Note 3: Original recipe used 1 Tbsp Safflower oil. To lower the fat I reduced this to 1 tsp Note 4: Original recipe used spicy brown mustard. I did this and it was almost over-powering. I would use a not spicy mustard for this recipe. Note 5: Original recipe used regular mayonnaise. I used nonfat. Note 6: Rutabaga (abt 1 1/2 lbs), ends trimmed, peeled, and cut into sticks 3" long x 1/8" thick Note 7: Carrots (about 1/2 lb), ends trimmed, peeled, and cut into sticks 3" long x 1/8" thick Note 8: Original recipe used 4 Tbsp safflower oil. To reduce the fat I gave a nonstick pan a spritz of baking spray and then laid the veggies on the tray, I spritzed them again...I figured it was equivalent to approx 1 Tbsp or less of the oil. Note 9: Turnips (abt 1/2 lb), ends trimmed, peeled, and cut into sticks 2" long x 1/8" thick Note 10: Parsnips (abt 6 oz), ends trimmed, peeled, and cut into sticks 3" long x 1/8" thick Note 11: Original recipe used 1 1/2 C barley. That was way too much. I would only use 3/4 C Note 12: Green leaf lettuce, cored, separated into leaves, washed and dried Prepare the gingered apples, raisins, and walnuts: Preheat the oven to 325F. Toast the walnuts (if you use them) on a baking sheet in the preheated oven for 10 min. Cool the nuts to room temp before chopping them into 1/8" pcs. Set aside. Heat the port wine in a 1 1/2 qt saucepan over med-high heat. Bring to a boil, then lower the heat and simmer for 15 min, until quite thick and reduced to about 2 Tbsp. Remove from the heat and set aside until needed. In a 3 qt stainless steel bowl, add the lemon juice to 2 qts of cold water. Core and quarter the apples, then slice each quarter widthwise into 1/4" thick slices. Immediately place the apple slices in the acidulated water to prevent them from discoloring. (You don't want to leave them in too long or they will become too tart by picking up too much of the lemon juice flavor in the apples.) Heat the safflower oil in a large nonstick saute pan over med heat. When the oil is hot, add the onion and celery. Season with salt and pepper and cook, stirring occasionally, for 3 min. Drain the apples in a colander, rinse under cold water and shake dry. Add the apples to the onion-celery mixture along with the raisins and cider vinegar. Continue to cook, stirring occasionally, for 2 min. Add the ginger, stir to combine, and cook for 1 min. Remove the pan from the heat, add the port wine reduction, and stir to combine. Add the walnuts (if you use them) and combine. Transfer the gingered apple mixture to a 3 qt stainless steel bowl; set aside, uncovered, at room temp for up to 4 hrs. Or cool to room temp and then refrigerate in a covered, noncorrosive container for up to 4 days before serving. Make the brown mustard dressing: In a 3 qt stainless steel bowl, whisk together until smooth the mustard, apple juice, nonfat mayo and cider vinegar. Season with salt and pepper and whisk to combine. Cover tightly with plastic wrap and refrigerate until needed. Make the root vegetable slaw: Preheat the oven to 375F. (Place the rutabaga and carrot sticks in a 5 qt stainless steel bowl with 1 Tbsp safflower oil. Season with salt and pepper, and stir to coat the vegetables with the oil. Transfer the parsnips and carrot sticks to a nonstick baking sheet - spreading them in 1 layer over the surface of the pan.) What I did was lay them on the nonstick sprayed cooking sheet and give them a quick spritz of nonstick baking spray. When you remove the baking pan from the oven set it aside for a few minutes. Repeat this process with the turnips and rutabagas, using the remaining oil. (I did the same thing as above for these veggies.) Place the turnips and parsnips on a separate baking sheet. Place the baking sheets with the root vegetables in the preheated oven. Roast the carrots and parsnips for 10 min and the rutabagas and turnips for 15 min. Cool vegetables at room temp for 30 min. Transfer the root vegetables to a 7 qt stainless steel bowl. Add 1/2 C brown mustard dressing and use a rubber spatula to combine (cover the remaining 1/2 C with plastic wrap and refrigerate until needed (up to 2 days). Prepare the apple and rosemary-scented barley: Heat the apple juice, salt and rosemary in a 3 qt saucepan over med-high heat. When the juice boils, add the barley. Return to a boil, then adjust the heat and simmer uncovered, stirring occasionally, for 45 min, until cooked but not mushy. Drain the barley in a large med-gauge strainer, then cook with cold water. Transfer the barley to a 5 qt stainless steel bowl, cover with plastic wrap, and refrigerate until needed (up to 2 days). Assemble the salad: Divide and arrange the lettuce leaves on four 10 - 12" room temp plates. Arrange an equal amount of barley on the lettuce leaves. Use a kitchen spoon or rubber spatula to spread the barley into a ring toward the outside edge of each portion of lettuce. Dress each plate of lettuce and barley with 2 Tbsp of brown mustard dressing. Place an equal amount of root vegetable slaw inside each ring of barley, spreading the slaw to form a 2" diameter well in the center of the slaw. Place an equal amount of gingered apple, raisins and walnuts (if you use them) in each well of slaw. Serve immediately. This can be served warm or cold. This recipe can be made up to a couple days ahead and combined at the time of serving. You can also use any part of this recipe as individual side dishes for any meal or together as this main dish salad. Serves 4 Entered into MasterCook and tested for you by Reggie & Jeff Dwork Nutritional info as I prepared it to be lower fat then the original: Cal 676; Total Fat 8.1g; Sat Fat 0.7g; Carb 133.9g; Fib 15.7g; Pro 9.6g; Sod 1075mg; CFF 11.2% - - - - - - - - - - - - - - - - - - - NOTES : This was incredibly good!! I wouldn't hesitate to serve it to guests. * Exported from MasterCook * Rotisserie Chicken With Apricots And Blackberries (Cool) Recipe By :Jesse Ziff Cool for SHAPE Cooks (Summer 1998) Serving Size : 4 Preparation Time :0:15 Categories : Chicken Eat-Lf Mailing List Fruit Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small red onion 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 1 tablespoon Dijon mustard 2 tablespoons chopped fresh mint -- plus mint leaves -- for garnish 1 pinch salt Freshly ground pepper -- to taste 4 medium apricots 2 pounds cooked chicken breast halves 1 head butter lettuce 1 package blackberries -- (small basket) Peel onion, cut in half and slice very thin. In a medium bowl, combine onion with vinegar, brown sugar, mustard and mint. Season with salt and pepper, and let stand 10 minutes at room temperature. Cut apricots in half and remove pits. Slice and add to bowl with onion mixture. Remove skin and bones from chicken. Tear or cut into large bite-size pieces. Wash and dry lettuce leaves, and arrange on 4 dinner plates. Before serving, toss chicken with apricot mixture. Using a slotted spoon, place a portion of apricot-chicken mixture on top of lettuce on each plate. Sprinkle with blackberries. Drizzle remaining juices over all. Garnish with mint leaves. [Per serving: 274 Calories, 23 percent fat (7.1 grams),31 percent carbohydrate, 46 percent protein.] EAT-LF ARCHIVE: By Kitpath 5/18/98. Notes: If you have the inclination, roast your own chicken. But when time is of the essence, rotisserie or roasted chicken is available at most grocery stores. >From: Kitpath - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sambal (Chilli Paste) Recipe By :Usenet: Larry Haftl Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Indian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Thai chillies -- small dried 2 Garlic clove -- halved 1 sm Onion -- coarsely chopped 1/4 cup Sugar 1/4 cup Lemon juice 1/4 cup Water 1/2 teaspoon Salt Yield: 1 servings In a blender or food processor, combine chilies, garlic, onion, sugar, lemon juice, water, and salt; whirl until onions are finely minced. Pour mixture into 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about 1/2 cup (about 10 minutes). Serve at room temperature. Makes about 1/2 cup. > From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - NOTES : this is the recipe that I used on Pomme' Fritte when I last returned from Amsterdam. it is absolutely delicious, and not too fatty. Hot as Fire so use gently. Remember Heat is Diffused by Cool Sweet Drinks. Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery hot condiment serves at every meal. * Exported from MasterCook * Sambal Baloo Recipe By :Baloo Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Indian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 kg Thai Dragon chile -- fresh 5 Garlic 3 deciliter Apple Cider Vinegar 4 tablespoon Salt 4 tablespoon Cumin -- ground 2 tablespoon Coriander seeds -- ground Yield: 15 Deciliter Remove stems from the peppers and peel the garlic cloves. Put all ingredients in a food processor (using the steel blade) and mix 3 - 4 minutes. Boil 10 minutes and put in sterilized jars. This makes a sambal that is much hotter than the usual Sambal Olek you can find in Asian stores. Use it when making hot Oriental food. Wash your hands with 80% alcohol after you handled the peppers! Don't touch your eyes or your private parts before you have washed your hands with alcohol! It will burn for hours. From the kitchen of Baloo. > From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - NOTES : (Thai Dragon is a small very hot chile pepper from Thailand.) this is the Chili Sauce Recipe that I use with the Vegetarian Wonton Soup, and the Samosas. This is a great Chili Sauce * Exported from MasterCook * Sambussa (Ethiopian) Recipe By :SUNDAYS AT MOOSEWOOD RESTAURANT Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown lentils 1/2 teaspoon cayenne 1/2 cup water 1 teaspoon cinnamon 1/2 cup green bell pepper -- diced 3/4 cup onions -- finely chopped salt and ground black pepper -- to taste 2 garlic cloves -- minced 3 tablespoons olive oil 8 won-ton wrappers 2 teaspoons sweet Hungarian paprika 1 egg yolk -- beaten with 1 tablespoon water 1 teaspoon fresh ginger root -- grated peeled 1 teaspoon coriander seed -- ground oil for deep-frying YIELDS 16 PASTRIES Rinse the lentils and bring them to a boil in the water. Reduce the heat, cover, and simmer for 45 minutes. Meanwhile, saute the onions and garlic in the olive oil until the onions are translucent. Add the spices and chopped green peppers and simmer, covered, for 3 minutes, stirring often. Remove the pan from the heat. When the lentils are tender, combine them with the sauteed vegetables. Season with salt and pepper. Cut the won ton wrappers in half to form rectangles. Place a wrapper vertically on a flat surface and brush it with the beaten egg mixture. Put a rounded tablespoon of the filling on the lower end of one of the rectangles. Fold the left bottom corner up and over the filling until it meets the right edge of the wrapper and forms a triangle. Next, flip the filled triangle up and over, folding along its upper edge. Then fold it over to the left on the diagonal. Continue folding until you reach the end of the wrapper and have formed a neat triangular package. Repeat this process with the other won ton wrapper rectangles. Deep-fry each pastry until golden in 2 or 3 inches of oil heated to 360F. You can keep the fried sambussas in a warm oven until they are all prepared and ready to be served. Sambussas are best eaten hot. > From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saute Of Potatoes, Tomatoes And Fresh Corn Recipe By :GH, June 1998 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rave Reviews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tsp Olive Oil 1 Lb Red Potatoes -- Small -- Cut In 1" Chunks 8 Plum Tomatoes -- *Note 2 cup Corn Kernels 1/4 Tsp Dried Tarragon 1 Tbsp Fresh Lemon Juice 1/4 Tsp Salt 1/4 Tsp Coarsely Ground Pepper Based on the Good Housekeeping recipe but modified to lower the fat and cut in half to serve less people. *NOTE: Original recipe used cherry tomatoes. I used plum tomatoes as that was what I had. I cut them into 1/2" chunks. In nonstick 12" skillet, heat 2 tsp olive oil over med heat until hot. Add potato chunks and cook, stirring occasionally, until potatoes are browned on the outside and tender on the inside, about 35 min. Transfer potatoes to large bowl. In same skillet, heat 1 tsp oil; add tomatoes and cook 2 - 4 min, stirring. Add corn kernels and tarragon, and cook 2 - 4 min longer. Turn off the heat and add the potatoes back to the skillet; mix well and cover to keep warm till serving. In cup, mix lemon juice, salt, pepper, and remaining 1 tsp olive oil (could be omitted completely); pour over potatoes mixture and toss to combine. Makes about 6 C or 4 main servings. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was quite good. I had to change the original recipe to cut back some on the fat and to serve fewer then the 12 it served. I didn't have cherry tomatoes so I used plum tomatoes and I didn't have fresh corn or tarragon. It still tastes great!! --- I tried Reggie's potato recipe last night, and it was great. Well, actually, I guess I changed it a bit--mostly because of what I had on hand. I used Idaho potatoes because I didn't have any red-skin ones. Then, I cut up the pound of fresh asparagus I had and added that. I also threw in about a third a pound of very lean ham. I did have some corn on the cob, so I cut it off the cob and used it. All in all, it was excellent, and I'm sure it would be excellent as originally posted. ["Deborah Kirwan" ] --- Cal 227.8 Total Fat 6g Sat Fat 0.8g Carb 43.2g Fib 5.9g Pro 6.2g Sod 161mg CFF 21.4% * Exported from MasterCook * Shredded Chicken In Hot Sauce Recipe By :Cooking Light Magazine, May 1998 (p97) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons low sodium soy sauce 1 tablespoon cornstarch 1 tablespoon vinegar 1 tablespoon fresh ginger -- peeled and minced (or substitute 1/8 tsp powdered ginger) 1/4 teaspoon crushed red pepper 1 pound boned and skinned chicken breast halves -- cut in 1/4" strips 1 tablespoon vegetable oil -- *see note 1 cup green onion -- coarsely chopped 1 tablespoon fresh ginger -- peeled and minced (or substitute 1/8 tsp powdered ginger) 3 cloves garlic -- minced 1 1/2 cups bell pepper -- julienned 2 tablespoons lemon juice 1 teaspoon pepper 1/4 teaspoon salt -- ***see note 4 cups hot cooked rice 1.) Combine the first 5 ingredients in a medium bowl; add chicken. Cover and marinate in refrigerator 30 minutes. 2.) Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger and garlic. Saute 1/2 to 1 minute, stirring constantly. Add chicken mixture and saute 2 minutes. Stir in bell peppers, lemon juice, pepper, and salt; cook 1 1/2 minutes or until chicken is done and bell peppers are desired consistency. Serve over rice. (Serving size: 1 cup chicken mixture and 1 cup rice.) >From: MrsTPK - - - - - - - - - - - - - - - - - - - NOTES : *original recipe calls for 2 tablespoons of oil. ( If chicken vegetables and chicken start to stick, I add chicken broth or water,1/4 cup at a time, as needed.) ***You may want to omit the salt if using regular soy sauce instead of low- sodium soy sauce. NOTES : *original recipe calls for 2 tablespoons of oil. ( If chicken vegetables and chicken start to stick, I add chicken broth or water,1/4 cup at a time, as needed.) ***You may want to omit the salt if using regular soy sauce instead of low- sodium soy sauce. Calories: 429.9 Fat: 5.5g Protein: 32.5 Carbohydrate: 58.9g Cholesterol: 66mg Sodium: 516mg Dietary Fiber: 1.7g * Exported from MasterCook * Spaghetti Sauce #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomato paste -- (6 oz) 2 cans water 1 tsp sugar 1 tsp salt 1 tsp basil 1/2 tsp oregano -- (or more to taste) 1/2 teaspoon crushed dried red peppers -- * * (this is what makes it good. It is not enough to be hot) Mix above ingredients together and simmer to blend flavors. You can add any ingredients you like to this basic recipe (peppers, mushrooms, onions, TVP, ground beef, zucchini, etc.) >From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - NOTES : I have a good and easy homemade spaghetti sauce you could use in the lasagna, Easy recipe. * Exported from MasterCook * Spring Vegetables With Nutmeg, Garlic And Mint Recipe By :Jesse Cool for SHAPE Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound new potatoes 1 pound sugar snap peas 1 tablespoon extra virgin olive oil 1 small spring onion -- thinly sliced 1 large garlic clove -- minced 2 tablespoons chopped fresh mint 1/4 teaspoon freshly ground nutmeg -- or more to taste salt and black pepper SUGAR SNAP PEAS: Wash the snap peas; trim stems.In large pot of boiling water, blanch the peas, about 2 minutes. Scoop from the pot and transfer to a bowl of water. Drain and set aside. Keep the pot boiling to cook the potatoes. POTATOES: Wash the potatoes; do not peel. Cut potatoes into wedges (6th or 8ths). Boil until just fork tender; shock in ice water. Drain well and set aside. In a saute pan, skillet or wok, warm the oil over medium heat; cook onion and garlic, until softened. Add cooked potatoes and peas, mint and 1/4 teaspoon of nutmeg. Toss to warm and combine flavors. Taste and add salt, pepper, and additional nutmeg to taste. [Serves 4, each 138 calories, 25 % fat (3.8 grams); 6% carbohydrate, 14% protein.] __VARIATION__ Steam the potatoes for about 12 minutes, add the peas and continue to steam no more than 2 minutes, until potatoes are fork tender and peas are bright green and crispy. Remove from heat and drain. Continue with the recipe with these changes: 2 green onions, 2 large cloves garlic, 1 tablespoon each fresh chopped mint and fresh chopped cilantro leaves. Add nutmeg, salt and pepper to taste and add lemon zest cut into long strips (about 1/2 teaspoon total); toss. SERVED 2. MENU: roasted chicken, sweet and sour red cabbage. Try with meats, seafood, veggie burger or legume-nut loaf. Sent to eat-lf by Pat Hanneman 5/15/98. >From: Kitpath - - - - - - - - - - - - - - - - - - - NOTES : But thought I'd offer this side dish - which was very good. Fresh! Aromatic! Lots of color. * Exported from MasterCook * Strawberry Glaze #2 Recipe By :TAMPA TRIBUNE Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen strawberries -- thawed 1/4 cup sugar 1 dash salt 1 tablespoon cornstarch 1/2 teaspoon lemon juice 1/2 teaspoon vanilla 1 drop red food coloring -- or as needed Combine strawberries, cornstarch, sugar and salt in a saucepan; blend. Cook until clear and thickened. Remove from heat. Stir in remaining ingredients. Place wax paper directly on top of hot glaze; refrigerate. When cool, spread over chilled cheesecake. Refrigerate until set. Makes glaze for 1 9-inch cheesecake. >From: Abtaxel - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with COTTAGE CHEESE CHEESECAKE (see recipe). * Exported from MasterCook * Sugar Substitutions Recipe By :www.wildoats.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** (Amount indicates the equivalent to 1 cup white sugar) SWEETENER - AMOUNT - LIQUID REDUCTION - SUGGESTED USE Honey - one half to two thirds - one quarter - all purpose maple syrup - one half to three quarters cup - one quarter cup - baking and desserts maple sugar - one half to three quarters cup - none - baking and candies barley malt syrup - one to one and a quarter - one quarter cup - breads and baking rice syrup - one to one and a third cup - one quarter cup - baking and cakes date sugar - two thirds cup - none - breads and baking molasses - one half cup - one quarter cup - breads and baking fruit juice concentrate -one cup - one third cup - all purpose cane juice crystals - one cup - none - all purpose crystalline fructose - one half to two thirds cup -none - baking stevia powder - one tsp /cup of h2o - one cup - all purpose >From: Kathryn Eikstein - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun-dried Tomato, Cilantro And Roasted Red Pepper Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 jars roasted red peppers -- (7 oz) drained 3 oz sun-dried tomatoes -- not packed in oil -- soaked in hot water -- for 5 minutes and drained well -- reserving 3 TB soaking water 2 garlic cloves -- chopped fine 1 tsp cumin 1 bottled pickled jalapenos -- minced (1 to 2) -- (remove seeds if you don't like the heat) 1 tsp lemon juice 1/4 cup chopped cilantro 1/4 cup chopped scallions 4 oz nonfat cream cheese Puree everything except the cream cheese in a food processor. Add cream cheese and blend, adding enough tomato soaking liquid to thin to desired consistency. Add salt to taste. Serve with baked tortilla chips, pita bread, or raw vegetables. >From: pamra@rockland.net (Alexandra Soltow) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Meatballs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round -- [better yet- lean ground turkey!!] 1/4 cup minced onion 2 tablespoons minced parsley 1 tablespoon prepared mustard 1 clove garlic -- minced 2 teaspoons low-sodium Worcestershire sauce 1 teaspoon oregano 1 egg white 2 tablespoons bread crumbs Sauce: 1 can low-sodium tomato sauce -- (8 ounces) 3/4 cup water 2 tablespoons low-sodium soy sauce 2 tablespoons lemon juice 2 packets NatraTaste 1.Combine meatball ingredients and shape into 1-inch balls. Brown in skillet sprayed with non-stick cooking spray, turning to brown evenly. 2. Mix sauce ingredients, except NatraTaste, and add to meatballs. Simmer 20 minutes. Remove from heat. 3. Take meatballs out of sauce and place on serving dish. Stir NatraTaste into sauce and pour sauce over meatballs. Serve as an appetizer. Makes 12 servings, 2 meatballs each. >From: Abtaxel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Soup #4 Recipe By :internet Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Mexican & Southwestern Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces ground beef, extra lean 1 large onion 1 can whole tomato -- undrained 1 can stewed tomatoes -- undrained 1 can kidney beans, canned 1 can blackeyed peas 1 package ranch salad dressing mix 1 package taco seasoning mix 2 cups water Brown, drain and rinse ground beef. In a large pot, mix cooked beef & remaining ingredients. Simmer about 20 minutes. >From: Laury Hutt - - - - - - - - - - - - - - - - - - - NOTES : I think this is great. I usually cook the leanest ground beef I can buy & then rinse it in hot water to get all the fat off that I possibly can. I also recommend using the Low Fat version of the Ranch Dressing rather than the regular. I've made it with both & find the low fat is actually tastier. 363 cal/serving, 10.7g fat, 28.9% cff (this may be less if you rinse the ground beef) (does not include the nutritional info for the ranch salad dressing mix) * Exported from MasterCook * Texas Two Step Chicken Picante Recipe By :Pace Picante Sauce Serving Size : 4 Preparation Time :0:25 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Pace Picante Sauce -- * see note 3 tablespoons firmly packed light brown sugar 1 tablespoon dijon mustard 4 skinless boneless chicken breast 1. Mix picante sauce, sugar and mustard. Place chicken in 2-qt shallow baking dish. Pour picante sauce mixture over chicken. 2. Bake at 400° for 20 minutes or until chicken is done. Serve with Rice. >From: Lisa Whittington - - - - - - - - - - - - - - - - - - - NOTES : * Original recipe called for 1 1/2 cups Picante Sauce, but I felt that was too much. I made this for dinner tonight and I thought it was pretty good. I think that instead of pouring the salsa over the chicken, it would be better brushed on. Calories: 243 (11% from fat) Fat: 3g Cholesterol: 96mg Carbohydrate: 15g Fiber: 1g Sodium: 638mg * Exported from MasterCook * Tofu With Asparagus Pasta In Hoisin Sauce Recipe By :Pat Hanneman ; Riverside, CA May-19 Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Tofu Mori-nu lite extra firm -- pressed and drained 6 ounces tricolor fettuccine -- cooked with 6 asparagus spears, fat ones -- snapped and sliced diagonally -- into 2" pieces 1 tablespoon sesame seeds 1 tablespoon cold pressed sesame oil 2 tablespoons hoisin sauce 2 tablespoons unbleached flour 1/2 cup water -- more or less 1 pinch curry powder -- optional 3 cherry tomatoes -- halved -- or 2-roma tomatoes -- chopped ***To Serve*** 6 radish flower -- garnish fresh Chinese parsley -- chopped low sodium tamari soy sauce PRESSED AND DRAINED TOFU: Place tofu on a rimmed plate. Place a smaller plate on top. Weight the place with a heavy object. Press for 4 to 8 hours. Drain and pat dry. Optional: ring paper toweling around the block of tofu to absorb the liquid and prevent spills. Drain in a cool place (refrigerator). The pasta and asparagus may be cooked together; allow 4 to 5 minutes for the sliced asparagus; time the pasta as directed on the package. Spinach, duram, and carrot pasta make a tasty three-some. Keep the pasta and asparagus hot. Slice tofu block into three thin sheets. Sprinkle both sides of each piece with some of the flour. Combine remaining flour with the hoisin sauce and water; this will be used as a thickening sauce later. Season with a curry blend, if using. Dry-pan roast the sesame seeds in a non-stick skillet (2 to 3 minutes). Remove and set aside. Add oil to the skillet and heat to medium-high; fry the slices of tofu, turning once. Reduce the heat to medium. Using the edge of your turner or spatula, cut the tofu sheets into 1" strips. Add the hoisin mix to the skillet and tilt to swirl. Add water when needed to thin the sauce. Add the tomatoes and the sesame seeds. When the tomatoes are heated through, pour the sauce over the pasta and asparagus mixture. Toss gently to combine. COMMENTS: Pressed tofu has a texture similar to but not as al dente as the pasta. We pressed silken tofu about 6 hours and were pleased with the result. Radishes as a condiment filled the need for bite. [PER SERVING, each: 384 calories, 16 grams protein, 10 grams fat (24% cff), 59 grams carbohydrates, 4 grams fiber, 1 milligrams cholesterol, 100 milligrams sodium. MC3] - - - - - - - - - - - - - - - - - - - NOTES : They say that silken tofu does not press and drain very well, but mori nu's silken (extra firm and lite) turned out well; not as dry as other brands... but good. This recipe has been tested. and is all gone. We split the third portion ;0) so it feeds 2 when nothing else is on the menu. * Exported from MasterCook * Tomato And Bread Soup Recipe By :Cucina Amore, Nick Stellino Serving Size : 9 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Olive Oil -- Note 1 1 Onion -- Chopped 5 Cloves Garlic 1/4 Tsp Oregano 1 Lb Stale Bread -- Cubed 2 Lb Plum Tomatoes -- Chopped 28 Oz Canned Tomatoes -- Chopped 2 cup Nonfat Veg Chicken Broth, Low Sod -- Note 2 1/2 Tsp Salt -- Note 3 1/4 Tsp Pepper 3 Tbsp Chopped Fresh Basil Romano Cheese -- Optional 2 cup Water -- Note 4 Note 1: Original recipe called for 5 Tbsp olive oil. This much was totally unnecessary. Note 2: Original recipe called for regular chicken stock Note 3: We didn't add in the salt Optional: 2 Tbsp Romano cheese.. we didn't use it Note 4: This water wasn't in the original recipe. Why we added it is because the bread we used was really dry. So the extra water is really dependent on how dry your bread is...if not to dry then you can try it without adding any water...just use the liquid from the tomatoes and broth. But check it!! This is very, very important. Heat soup pot with oil to hot. Add garlic, onions and oregano and cook about 8 min on medium-low heat. The onions will be translucent. Make sure to stir so that the garlic doesn't burn. Before cubing the bread wipe individual slices on each side with clove of garlic to give the bread more flavor. I cubed the bread into about 1 1/2" cubes. I wanted to make sure that when the dish was completed that the bread would still be in chunks not totally disintegrated into the mushy glob. Add bread cubes into the soup pot and stir to coat bread. Add canned tomatoes, fresh tomatoes; mix well. (You have fresh and canned in this recipe so that you will have the different textures of them for contrast.) Add salt and chicken broth, cover, bring to boil, reduce to simmer and cook 1 hr. VERY IMPORTANT that you stir it every 5 - 10 min to avoid sticking to the bottom of the pot. The original recipe said to stir it every 10 min but we found because we had lowered the oil that we had to stir it every 5 min. Keep a close watch on it at this point. After the soup is cooked about 30 min add the basil and mix well. Cook for another 30 min. It will look more like a porridge then a soup. Can add optional grated Romano cheese on top after it is plated. Serving Size: 1 C If you want it for a side dish then I would use the 1 C as a serving size and it would serve 9 people. If you want it for a main dish then I would go at least 2 C and then it would serve only 4 people. This was absolutely incredible!! Jeff and I ate 2 servings each. I don't often make anything more then once but I will make this many, many times in the future. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was absolutely incredible!! If you try it please let me know how you liked it. I don't usually make anything twice ... but this I will make again and again. It is more of a porridge then a soup...very thick and comfy!! Cal 206.1 Total Fat 5.4g Sat Fat 0.9g Carb 34.4g Fib 3.4g Pro 10g Sod 665mg CFF 21.3% * Exported from MasterCook * Tomato Salad Santori Recipe By :Yianilos Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium ripe tomatoes 1/2 onion -- chopped -- or 1 bunch of scallions -- (I use sweet onions and cut -- them into slivers) 1 cucumber -- peeled and sliced salt and pepper to taste 1 teaspoon dried oregano -- use more if fresh 1 tablespoon olive oil -- (or less or eliminate) 1 tablespoon fresh lemon juice a few Calamata olives -- (optional) a few Greek Salonika peppers -- (optional) 1/4 cup crumbled Feta cheese Slice tomatoes and arrange on a plate with sliced cucumbers and slivers of onion. Scatter olives and peppers over these. Sprinkle olive oil and lemon juice over the veggies and top with salt and pepper, Feta and finally, oregano. Let stand for 10 minutes before serving at room temperature -- best when not chilled. Great for a pot luck and very colorful . >From: The Ritters - - - - - - - - - - - - - - - - - - - NOTES : Here's a lovely, refreshing, and easy salad, that I adapted from one in Yianilos' book. * Exported from MasterCook * Trade Wind Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ozs crushed pineapple 1/2 cup almonds -- sliced 2 cup all-purpose flour -- sifted 1 tsp baking soda 1 tsp salt 3 ozs light cream cheese -- softened 1 cup sugar 2 tsps vanilla 1 lg egg -- beaten 1/2 cup fat-free sour cream glaze Drain pineapple. Heavily grease muffin pans and sprinkle with almonds. Resift flour with soda and salt. Beat cheese, sugar and vanilla together until smooth. Blend in egg. Add flour mixture alternately with sour cream. Fold in drained pineapple. Spoon into prepared muffin pans. Bake in 350F oven about 35 minutes, until muffins are browned and test done. Remove from oven and let stand in pans 5 to 10 minutes. Turn out onto wire rack to cool. **I used egg substitute for the egg and you could use fat free cream cheese, which should cut down on the fat even more. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : This one is excellent. You would NEVER guess they are lowfat. They taste like pineapple upside down cake - YUM! * Exported from MasterCook * Tzajiki Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Salad Dressings Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 container nonfat plain yogurt -- (8 oz) 2 cloves garlic -- (or more) 1 lemon -- juiced 1 cucumber -- peeled & chopped with seeds 1 tablespoon oregano 1 teaspoon paprika 1 dash salt 1 tablespoon coarse ground black pepper Run the cucumber through a food processor until it's pulp. Add everything else. >From: "smithg" - - - - - - - - - - - - - - - - - - - NOTES : (spelled 3,002 different ways-comes on gyros & souvlaki) I put this on a boneless skinless chicken breast cooked with coarse ground tomatoes, basil, and parsley on a bed of orzo. It also makes a good salad dressing. * Exported from MasterCook * Vegetable Samosas Recipe By :Indian Cookery, Madhur Jaffrey Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Indian Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PASTRY: 225 g plain flour 1/2 . teaspoon salt 4 tablespoons vegetable oil -- + extra 4 tablespoons water STUFFING: 725 g potatoes -- boiled in their jackets, allowed to cool 4 tablespoons vegetable oil 1 medium onion -- finely chopped 175 g peas -- freshly shelled or frozen 1 tablespoon fresh ginger -- peeled and finely grated 1 fresh hot green chilli -- finely chopped 3 tablespoons fresh coriander leaves -- very finely chopped 3 tablespoons water 1 1/2 teaspoons salt -- or to taste 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon ground roasted cumin seeds 1/4 teaspoon cayenne pepper 2 tablespoons lemon juice vegetable oil -- for deep-frying Yield: 16 samosas Sift the flour and salt into a bowl. Add the tablespoons of vegetable oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons of water - or a tiny bit more - and gather the dough into a stiff ball. Empty the ball out on to a clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a polyethylene bag. Set aside for 30 minutes or longer. Make the stuffing. Peel the potatoes and cut them into 5 mm dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onions. Stir and fry them until they begin to turn brown at the edges. Add the peas, ginger, green chilli, fresh coriander and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more if the frying pan seems to dry out. Add the diced potatoes, salt, coriander, garam masala, roasted cumin, cayenne and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check the balance of the salt and lemon juice. You may want to add more of both. Turn off the heat and allow the mixture to cool. Knead the pastry dough again and divide it into 8 balls. Keep 7 covered while you work with the eighth. Roll this ball out into an 18 cm round. Cut it into half. Pick up one half and form a cone, making a 5 mm wide overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 5 mm wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make remaining samosas. Heat about 4-5 cm of oil for deep frying over a medium-low flame. You may use a small deep frying pan for this. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on kitchen paper and serve hot, warm, or at room temperature. >From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - NOTES : These are Yummy..and not too..Fatty. * Exported from MasterCook * Vegetarian Falafels Recipe By :Jump Up and Kiss Me Spicy Veg Cking, Jennifer Thompson Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Legumes Mediterranean Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Falafel Balls: 1/2 cup bulgur wheat 2 cups coarsely crumbled stale whole-wheat bread 1 can garbanzo beans -- (16 oz) drained and rinsed 1 large lemon -- juiced 2 large garlic clove -- finely chopped 4 tablespoons fresh cilantro -- chopped 1 1/2 teaspoons red pepper flakes -- crushed 1 1/2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/3 cup scallions -- finely chopped 1 1/2 teaspoons salt Vegetable oil for frying --- 4 rounds pita bread -- warmed and halved 2 tomatoes -- sliced 1 cucumber -- julienned 1 bell pepper -- thinly sliced 3 scallions -- shredded 1 cup lettuce -- loosely packed finely shredded 1/2 cup tahini -- or yoghurt sauce Makes about thirty 1-inch balls In a bowl, cover the bulgur with cold water and allow to soak for 30 minutes. while the bulgur is soaking, put the bread in another bowl, cover with cold water and soak for 15 minutes. Drain the bread in a colander, squeezing out the excess moisture. Drain the bulgur well through a fine sieve. In the bowl of a food processor fitted with the metal chopping blade, combine the garbanzos, lemon juice, garlic, cilantro, pepper flakes, cumin, black pepper and scallions. Process with an off-on motion until the mixture is finely chopped. Transfer the mixture to a bowl. Stir in the bulgur and bread and mix well. Scoop about 2 tablespoons of the mixture and shape into a ball or patty. Set the patties aside on a plate. Heat 1 inch of oil in a heavy 12 inch skillet over medium high heat until very hot but not smoking. Add the patties to the pan without crowding and fry for 2-3 minutes, turning once, until golden brown all over. As the patties brown, transfer to paper towels to drain and keep warm while frying the remainder. To serve, tuck 3-4 balls or patties in each pita half. Add several slices of tomato, cucumber, and bell pepper, and a sprinkling of scallions and lettuce. Drizzle with the tahini and serve immediately. >From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - NOTES : These are Delicious for Dinner with Hummus and Tabouli Salad. Healthy and Fairly Low Fat. The red pepper flakes gives this Middle Eastern Favorite a slow burn...a perfect partner for garlic-yogurt sauce or tahini. * Exported from MasterCook * Vegetarian Lasagna #4 Recipe By :Paradise~Manifest Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tvp vidalia onion -- chopped bell pepper -- chopped grated carrots mushrooms -- sliced salsa cruda nonfat Monterey jack cheese fresh thyme fresh rosemary I added my TVP, and Lots of Chopped Veggies between the layers. Vidalia Onion, Sweet Bell Peppers, Grated Carrot, Sliced Mushrooms. I even used the Alpine Lace Monterey Jack Cheese. I made my own Salsa Cruda for the Sauce, with freshly snipped Thyme, Rosemary. - - - - - - - - - - - - - - - - - - - NOTES : For those who wanted a Low Fat Delicious Version of Lasagne: * Exported from MasterCook * Vegetarian Tamale Pie Recipe By :rec.food.recipes Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- chopped 1 Garlic clove -- minced 1 Tablespoon Oil 2 Cups Pinto beans -- cooked, mashed -- (or canned refried beans) 1/4 Cup Bell pepper -- green, chopped 2 Teaspoons Chili powder 1/2 Teaspoon Cumin -- ground 2 Tablespoons Tomato paste 1/2 Cup black Olives -- pitted -- CRUST: 1 1/2 Cups yellow Cornmeal 1 Cup cold Water 2 Cups Water -- boiling, with 1/2 Teaspoon Salt 4 Ounces nonfat Cheddar cheese -- grated Preheat the oven to 350 F. Saute the onion and garlic in oil. Combine the beans, tomato paste, and seasonings (omit the seasonings or adjust to suit your taste if you are using canned, seasoned refried beans). Add the onion and garlic, and the green pepper and olives. For the crust, stir the cornmeal into one cup of cold water, then into boiling salted water. Cook and stir until the mixture is thick. Grease an eight-inch square pan. Spread a little more than half of the cornmeal in the bottom of the pan. Pour the filling over the crust and spread evenly. Spoon the remaining cornmeal on top, and spread a bit (but it won't cover the whole top). Sprinkle the grated Cheddar on top. Bake for 35 minutes at 350 F. This will be easier to serve if you let it stand for ten minutes before cutting. >From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - NOTES : Use Lowfat Alpine Lace Cheese, and Vegetarian Lowfat or Fat Free Refried Beans. * Exported from MasterCook * Vegetarian Won-ton Soup Recipe By :rec.food.recipes Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Vegetarian Wontons -- uncooked -- (see recipe) 1 1/2 cups Vegetable Stock 1 dash Pepper 1 dash Salt 1/2 tablespoon Soy Sauce 2 drops Sesame Oil green Onion -- diced (optional) Mushroom -- diced (optional) Simmer stock. Boil water. Add wontons. Boil for 1 minute. Drain. Combine stock, wontons, pepper, salt, soy sauce, sesame oil, onions and mushrooms. Note: This is for one serving. Increase accordingly. >From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - NOTES : Got this in the Usenets and I make it often. This is delicious, and the vegetable substitution is just fine. I minced my carrot, scallion, bean sprouts, mushroom, pepper, daikon, pak or bok-choy, all fine before stuffing the won tons. be gentle the noodles are soft and breakable. enjoy. Following is a recipe for wonton soup that I have "vegetised" by removing the meat ingredients and substituting. I'd be interested to know how it works. * Exported from MasterCook * Vegetarian Won-tons Recipe By :rec.food.recipes Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Oriental Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoon Water 1 tablespoon Rice Wine 2 tablespoon Soy Sauce 2 teaspoon Cornstarch 1 teaspoon ground Ginger 2 Garlic cloves -- minced 1 medium Carrot -- finely shredded 1/2 cup fresh Bean Sprouts -- chopped 1/2 lb Tofu -- minced fine (replaces beef/pork) Salt Onion Powder Oil for deep frying 64 Won-ton Wrappers Mix water, wine, soy sauce and cornstarch in a bowl. Heat 1 Tb oil in wok over medium-high heat (add more as needed during cooking). Stir-fry ginger and garlic in hot oil for 30 seconds. Add carrot and sprouts; stir fry for 1 to 1 1/2 minutes or until crisp-tender. Remove from wok. Heat 1 Tb oil in wok. Add tofu. Stir fry. Remove. Stir sauce; pour into center of wok. Cook and stir until bubbly. Cook and stir 1 minute more. Return tofu and vegetables to wok. Stir to coat with sauce. Remove. Salt to taste. Cool. Fill wonton wrappers with mixture and wrap. Note: For soup, you won't do this part. I include it for completeness. Heat 1 1/2 to 2 inches cooking oil in wok or pan to medium-high. Fry, a few at a time, in hot oil until golden, turning once. Remove from oil. Drain on paper towels. Keep warm in a 300 degree oven while frying remaining food. Serve warm with sweet-and-sour sauce or Chinese mustard. Note: The original recipe calls for meat. I suggest tofu but I've never cooked with it. The original recipes can be found at . >From: Paradise~Manifest - - - - - - - - - - - - - - - - - - - NOTES : Got this in the Usenets and I make it often. This is delicious, and the vegetable substitution is just fine. I minced my carrot, scallion, bean sprouts, mushroom, pepper, daikon, pak or bok-choy, all fine before stuffing the won tons. be gentle the noodles are soft and breakable. enjoy. Following is a recipe for wonton soup that I have "vegetised" by removing the meat ingredients and substituting. I'd be interested to know how it works. * Exported from MasterCook * Very Berry Trifle #2 Recipe By :Better Homes and Gardens - 6/97 Serving Size : 10 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg fat-free vanilla pudding -- 4 serving size 2 cup 1% low-fat milk 8 ozs lowfat cream cheese -- softened 8 ozs nonfat raspberry yogurt 8 cup angel food cake -- in cubes 1 qt strawberries -- quartered 2 cup blueberries -- or raspberries Fresh mint -- optional Berry Sauce: 2 cup strawberries -- or raspberries 2 tbsps sugar -- to 3 tbsp 1 tbsp raspberry liqueur -- or orange juice Prepare pudding mix according to directions using skim milk; set aside. In a large bowl beat cream cheese and yogurt with an electric mixer on medium speed till smooth; stir in pudding. To assemble trifle, in a 3-qt glass bowl or two 1 1/2 quart glass bowls layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and 1/3 of the berries. Repeat layers twice. Cover and chill 4 to 24 hours. In a blender combine sauce ingredients and blend until smooth. Sieve to remove seeds if desired. Can be made ahead and chilled. Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish with fresh mint, if desired. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : I made a great make ahead dinner for a friend last night. While the main meal was "full fat" , the dessert was very lowfat and spectacular. (Geez, I haven't seen her in 5 years, I didn't want to completely harden her arteries!!)