* Exported from MasterCook * Spaghetti Salad Recipe By : (Pat Rouse) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb spaghetti -- cooked and cooled Add any of the following: cucumbers tomatoes celery carrots -- shredded these black olives green onions red and green bell pepper Salad Supreme by Schilling. The ingredient that MAKES this salad is the Salad Supreme. Add this to taste. Add lf or FF italian dressing also to taste. Toss well and enjoy! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Sauce (Easy Low-fat) Recipe By :Jane, ALLINJ@KRDC.INT.ALCAN.CA Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans tomatoes 1 can tomato paste 2 onions -- chopped 1 green pepper -- chopped 4 stalks celery -- chopped 1 zucchini -- in bite size pieces 1/2 pound mushroom -- sliced,(1/2 to 3/4) 1 tablespoon black pepper 1 teaspoon salt 1 tablespoon oregano 1 tablespoon basil 2 bay leaves 8 cloves minced garlic serrano pepper sauce to taste 2 tablespoons sugar Spray a large pot (dutch oven) with cooking spray and sautee vegetables until tender. Add spices and tomatoes (chopped up somewhat) and tomato paste. Simmer until done (I just leave it on the stove for a couple of hours to allow the spices to blend). Serve over cooked pasta (al dente). Top with freshly grated parmesan cheese if you don't mind the extra fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Sauce Supreme Recipe By :Mary Watson, Creighton Cardiac Center Serving Size : 8 Preparation Time :1:15 Categories : Eat-Lf Mailing List Meats Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef -- extra lean 1 cup green pepper -- finely chopped 3 cloves garlic -- minced 1/4 cup fresh parsley -- chopped 1 1/2 teaspoons oregano 3 tablespoons fresh basil -- chopped 1 teaspoon thyme 1 bay leaf ground pepper -- to taste 4 pounds canned tomatoes -- crushed in puree 6 ounces tomato paste 1 cup red wine 8 ounces mushrooms -- sliced 1. Brown beef and drain. Place in large bowl. 2. Spray pan with a spray of Pam. Saute onions, garlic, green pepper and mushrooms. Add to bowl. 3. Add rest of ingredients to bowl. Mix well. 4. Microwave for 40 minutes or longer, uncovered, until thick. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve on a combination of basil and plain fettucini NOTES : Mary's original recipe had no meat. I added 1 tsp salt, also. Deb * "There is always an easy solution to every human kirwan@creighton.edu * problem--neat, plausible, and wrong." H. L. Mencken * Exported from MasterCook * Spaghetti Sauce-masses Of Low Fat Sauce Recipe By :Pat (adapted from Fran on Internet) Serving Size : 25 Preparation Time :3:00 Categories : Eat-Lf Mailing List Sauces & Gravies Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cans tomatoes -- (28 oz.size) 3 cans tomato sauce -- (28 oz size) 3 cans tomato sauce -- (14 oz size) 4 cups onion -- chopped 2 cups carrot -- chopped 2 cups green bell pepper -- chopped 8 cloves garlic -- chopped 1/2 cup parsley -- chopped 4 tablespoons dried basil 4 tablespoons dried oregano 1 tablespoon black pepper 1 tablespoon salt -- more or less 4 bay leaves 32 ounces mushroom -- sliced 5 pounds ground turkey -- breast only 1 bottle red wine Saute the vegetables in olive oil over low heat. Dump in large pot. Brown ground beef and drain off fat. Add bottle of wine to meat and simmer until slightly reduced. Dump in large pot with vegetables. Add tomatoes, tomato sauce and paste, herbs and other seasonings, and a can of water. Cook at least 2 hours, preferable longer. You can add hot seasonings if you desire. Cool and freeze in sizes that suit you. This makes making lasagna easy later, too. I use my largest Gumbo pot for this because it makes a lot, but I love having it in my freezer. - - - - - - - - - - - - - - - - - - - NOTES : I make this with all low salt tomato products, but I do add the salt called for (or nearly). This lowers the sodium content, and I use more carrots and only about 4 lbs. skinned, ground turkey breast which lowers the fat. * Exported from MasterCook * Spaghetti Southern Style Recipe By :A Campbell. Cookbook,Cooking With Soup (Anita Matejka) Serving Size : 4 Preparation Time :0:10 Categories : Eat-Lf Mailing List Mexican & Southwestern Pasta Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices nonfat turkey bacon -- cooked and crumbled 1/2 teaspoon olive oil 1 c turkey light meat, skinless -- cooked and cubed 1/2 c bell peppers -- chopped 1/2 c onions -- chopped 1 tsp chili powder 1 clove garlic -- minced 10 3/4 ozs tomato soup, condensed 1/2 can water 2 cups spaghetti -- thin, cooked The sauce tastes a little like barbecue sauce. This was very easy and worth making! [Anita] In a skillet, heat oil over medium heat. Add turkey, bell peppers, onions, chili powder, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in tomato soup, water, and bacon. Cook, covered, over low heat for 30 minutes, stirring occasionally. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over hot cooked spaghetti. * Exported from MasterCook * Spaghetti Squash And Zucchini Casserole Recipe By :ak412@freenet.carleton.ca (Dr. Neal Pinckney) (Dwork) Serving Size : 6 Preparation Time :0:35 Categories : Casseroles Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Spaghetti Squash 1 Med Zucchini -- grated 1 C Tomato Sauce 1 Tsp Dried Basil -- finely chopped 1 Tsp Dried Oregano -- crushed 1 Tsp Garlic Powder -- or 2 cloves fresh 1/4 Tsp Black Pepper 1/4 Tsp Salt -- optional (This dish requires 20 minutes of baking, but the first part of the preparation of the spaghetti squash can be done stovetop or microwave. Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but do not cut into the body of the squash. While the squash is cooking you can prepare the other ingredients. Stovetop: place half squash cut side down in a pot with 2" (5 cm) water, cover and boil for 20 minutes. Microwave: place half squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high (>600 watts) for 7 minutes. Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left. In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into squash shell (or casserole dish), top with nutritional yeast, a little more garlic powder (and, if desired, non-fat grated parmesan cheese). Bake at 350 degrees F. (175 C.) for 20 minutes or until done. Serves 6. Each 8 oz (.25 l.) serving has 66 cal, less than 0.25 g fat. (This recipe was adapted from a sticker attached to a spaghetti squash by Linden Associated Growers, Linden, CA.) I served it with brown rice and fresh non-fat French Bread. It would be an ideal filling for a pita pocket or tortilla. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 24 Fat 0.2g Carbs 5.4g Dietary Fiber 0.9g Protein 1.1g Sodium 340mg CFF 7.7% * Exported from MasterCook * Spaghetti Squash Florentine Recipe By :Prego (modified by R. Winters) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pounds spaghetti squash -- halved lengthwise 1 Cup nonfat ricotta cheese 1 Package frozen chopped spinach -- (10 ounces) thawed and drained 1/2 Cup Egg Beaters(r) 99% egg substitute 1 Teaspoon Italian seasoning -- crushed 1/4 Teaspoon salt 2 Tablespoons grated Parmesan cheese 1/2 Cup nonfat mozzarella cheese -- shredded 1 3/4 Cups spaghetti sauce -- (Hunts) 1/2 Cup lowfat mozzarella cheese -- shredded 1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender. Remove from water. Halve squash lengthwise; remove seeds. MICROWAVE: Halve squash lengthwise. Scrape out seeds. Place cut-side down on a microwave-safe dish and cook for about 20 minutes on HIGH or until fork-tender, turning over once and covering with wax paper. Cool squash slightly and with a fork separate into strands. Set aside. 2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg beaters, and seasonings; mix well. Spread evenly in a 13x9-inch baking dish coated with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over the spinach mixture. 3. In a large bowl, combine the squash and spaghetti sauce; toss to coat well. Arrange squash mixture on spinach mixture; top with the part skim milk mozzarella cheese. Cover with foil; bake at 375 deg F. for 30 minutes or until hot and bubbly. Makes 6 servings. per serving: 220 Kcal 5g fat (2g sat fat) 20% CFF 628mg Na 8mg cholesterol (17.3g PRO/5.3g FAT/30.2g CHO) - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Spaghetti With Broccoli-cheese Sauce Recipe By :My Great Recipes Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Spaghetti Boiling Salt Water 1 Package Frozen Broccoli Spears -- 10 oz. CHEESE SAUCE 2 Egg Yolks 1 Cup Cheddar Cheese -- Grated 1/4 Cup Parmesan Cheese -- Grated 1 1/4 Cups Sour Cream 1 Dash Nutmeg -- or Paprika Cook spaghetti and broccoli separatley in boiling salted water according to package directions. Drain. Keep warm Meanwhile prepare sauce: Beat egg yolks, cheeses and sour cream together in a bowl. Pour into saucepan. Slowly heat the sauce, stirring constantly until smooth and creamy. Add broccoli spears. Season with nutmeg or paprika. Serve spaghetti in large bowl, sprinkle with a little nutmeg or paprika. Serve sauce alongside. - - - - - - - - - - - - - - - - - - - NOTES : In place of broccoli you could use zucchini, lightly sauteed, asparagus or Brussels Sprouts * Exported from MasterCook * Spaghetti With White Bean Sauce Recipe By :High-Flavor,Low-Fat Veg. Cking(Barbara L.Ashley) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 cloves garlic -- minced 1 red onion -- very finely chopped 3 stalks celery -- 1/4 in dice 1/2 red bell pepper -- 1/4 in dice 1 cup cooked navy beans -- or other white bean 1 cup vegetable stock -- or bean cooking liq 1/4 cup ITalian parsley -- finely chopped 1/2 teaspoon red pepper salt & fresh ground black pepper 8 ounces spaghetti -- (8 to 10) 1 ounce grated parmesan cheese -- (1 to 2) Heat olive oil in non-stick frying pan. Add garlic, onion, bell pepper, and celery and cook over medium heat until soft but not brown about 4 minutes. Stir in the beans and cook for 1 minute. Add the stock, half the parsley, the pepper flakes, and salt and pepper, to taste. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork. Cook spaghetti al dente and drain well. Meanwhile bring the sauce to a boil. Transfer spagetti and sauce to large shallow bowl and mix well. Sprinkle spagetti with remaining parsley and serve at once with freshly grated cheese on top. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghettini With Flageolet Beans, Scallop And Celery Root Recipe By :MOLTO MARIO SHOW #MB5642 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Legumes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon virgin olive oil -- * 1 medium celery root -- peeled and cut in -- 1/4-inch cubes (about 1 cup) -- (if you can't get celery root, you can use sliced celery) 4 cloves garlic -- thinly sliced 1/4 cup cooked flagelot beans 8 ounces dry white wine *** 1/2 pound bay scallops -- (I use imatation bay scallops -flavored fish), rinsed and patted dry 1 pound spaghettini 1 bunch Italian parsley -- finely chopped to -- yield 1/4 cup 1 red bell pepper -- cored seeded and cut into superfine julienne Salt and pepper * Adatped to LF by Tina Bell Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12" to 14" saute pan, heat oil until just smoking. Add celery root and garlic, stirring constantly until brown and quite soft. Add beans and white wine . Boil 1 minute and remove from heat. Add scallops and let stand. Drop pasta into boiling water and cook according to package instructions until just al dente. Drain pasta in colander over sink and toss in saute pan with scallops Return to heat and simmer 1 minute, stirring to mix pasta. Add parsley, pepper and toss to mix. Season with salt and pepper, pour into heated pasta bowl and serve. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spanish Bulgar Recipe By :Reversing Heart Disease, D.Ornish,C.Connell(Herl Jennifer) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups water 3 cups bulgur 1 cup scallions -- finely chopped 1 cup green pepper -- chopped 1 1/2 teaspoons paprika 2 cups tomato sauce 1 cup salsa salt -- to taste cilantro -- minced Bring the water to a boil. Pour the bulgar into the water, stirring as you do so. Trun down the heat to very low, then let simmer 20 minutes. Combine the remaining ingredients in a separate pot and let simmer for 10 minutes, then stir into the cooked bulgur, mixing thoroughly. Add salt to taste. Garnish with a small amount of cilantro and serve. Makes 6 cups. Variation: use any other grain you wish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spanish Rice Recipe By :Beverley G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice 2 cups water 1 small tomato sauce 1 chili pepper -- ancho, or poblano thinly sliced some sliced onion 1 clove garlic 1 dash cayenne Mix it & cook it like any other rice. I also opened a can of black beans to go with. Lime sherbet if you must have dessert. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spanish Rice #2 Recipe By :Fatfree Mailing List (Michelle Leberte) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C cooked brown rice 1 onion 1 green pepper Baco bits (optional - original called for bacon) 1 1/2 Tsp salt 1/8 Tsp cayenne 2 Tsp cumin 2 Tsp chili powder Saute in water the onion, green pepper & any other veggies you may want to add. Put all ingredients together & bake at 400 degree for 25 to 30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spanish Rice #3 Recipe By :(Gina Rodriguez) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- White Rice 2 Cans tomato sauce 1 Can Mexican tomatoes Garlic powder to taste Pepper to taste Cook about 6 servings of white rice as usual. Add rest of ingredients and mix well. Keep on burner on low until Enchiladas are readly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spareribs With Onion Sauce Recipe By :My Great Recipes (Reid Furniss) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pounds Pork Spareribs 3 Cups Onions -- Sliced 4 Cloves Garlic -- minced or pressed 2 Tablespoons Oil 1/2 Cup Cider Vinegar 1/2 Cup Chili Sauce 6 Tablespoons Brown Sugar 2 tsp Marjoram 2 tsp Allspice 2 tsp Dry Mustard 2 tsp Worcestershire Sauce Cut ribs into 3 to 4 rib pieces (or use boneless ribs). Place into foil-lined cookie sheet, well apart, and roast at 400F for 20 minutes. Drain off fat. Arrange ribs in 13-by-9-inch pan. Meanbwhile, saute onions and garlic in the oil over moderate heat for 2 to 3 minutes, or until onions are limp. Add vinegar, chili sauce, sugar, marjoram, allspice, mustard and worchestershire sauce. Simmer 10 minutes. Pour onion sauce over ribs. Bake for 1 to 1 1/2 hours at 350F until ribs are very tender and juicy. If ribs brown too quickly, cover with foil. - - - - - - - - - - - - - - - - - - - Serving Ideas : Mashed pots, vegetables and tossed green salad NOTES : These ribs can be prepared a day in advance and rehated at 300F covered, for 30 to 45 minutes or until ribs are heated through. Half the ingredients for 2, or double for 8. * Exported from MasterCook * Spedies Recipe By :(Linda Clasby) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp. salt 1 tsp. pepper 2 tsp. parsley 1/2 tsp oregano 2/3 cup oil -- (try wine or sherry instead) 2 cloves garlic 1 lemon -- juiced (2 T) 1/3 cup vinegar 2 lbs. of lamb, pork or chicken cut into pieces (for skewering) Mix all together; add meat and marinate overnight in refrigerator. Skewer and barbeque. My old way of eating these was to pull them off the skewer and place on a slice of Italian bread which was slathered with butter. Now I'm content to eat the little chunks of chicken with German potato salad or rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spice Cake Recipe By :The Mormon Diet Cookbook (Reggie Dwork) Serving Size : 16 Preparation Time :1:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Flour -- Whole-Grain Wheat 1/3 C Brown Sugar -- or substitute 1/3 C Cornstarch 2 Tsp Baking Powder 1/2 Tsp Salt -- optional 1/2 Tsp Cinnamon 1/8 Tsp Ginger 1/8 Tsp Nutmeg 2 Egg Whites -- or substitute 2/3 C Skim Milk -- or nonfat soy milk 1/3 C Corn Syrup -- Dark 1 tsp Vanilla In a med. bowl, combine dry ingredients. In a sm. bowl, using a fork or wire whisk, mix egg whites or substitute, milk, corn syrup and vanilla. Add to flour mixture; stir until smooth. Pour into a sprayed 9" sq. pan and bake in a 350 deg F oven 25 - 30 min, or until a toothpick inserted in center comes out clean. Cool in pan on wire rack. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with applesauce. NOTES : PREP TIME: 20 min. BAKING TIME: 25 - 30 min. Cal 72.6 Fat 0.2 g Carbs 16.8 g Protein 1.8 g Sodium 92 mg Dietary Fiber 1 g CFF 1.8% * Exported from MasterCook * Spice Cake With Apple Topping Recipe By :Butter Buds Cookbook (Patti McCoy) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 c flour 2/3 cup brown sugar -- packed --or 1/3 c brown sugar + -- 1 1/2 tsp Sweet 'n Low brown) 1/3 c cornstarch 2 tsp baking powder 1/2 teaspoon salt -- optional 3/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 tsp ground nutmeg 2 Egg beaters(r) 99% egg substitute -- (1/2 cup) 2/3 cup skim milk 1/3 c corn syrup 1 tsp vanilla Apple Topping: 1 can apple pie filling -- lite, (21 oz) 1 teaspoon cinnamon 1/4 cup Grape-Nuts(r) -- (1/4 to 1/3) 1 tablespoon cornstarch 1 tsp lemon juice Spray a 9-inch square pan with a non-fat cooking spray. In a large bowl combine flour, brown sugar, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg. Add to flour mixture; stir until smooth. Pour into prepared pan. Bake at 350 for 25-30 minutes. Cool on a wire rack. Apple Topping: In a medium saucepan heat apple pie filling, cinnamon, cornstarch, and lemon juice until thickened. Spread over cake and sprinkle Grape-nuts over the top if desired. Serve with a dollop of Dream Whip on top Serves 16 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spice Cookies Recipe By :(Anita A. Matejka) Serving Size : 50 Preparation Time :0:30 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 c whole wheat flour -- sifted 1 c flour -- unbleached, sifted 2 tsps cinnamon 1/2 tsp nutmeg 1/4 tsp ginger 1/4 tsp cloves 1/2 tsp baking soda 1/4 tsp salt 1/4 c margarine -- softened 1/4 cup nonfat margarine -- (Promise)softened 1 c brown sugar -- packed 1 egg white -- whipped 1 tsp vanilla 1/2 c nonfat sour cream Preheat oven at 350. Prepare baking sheets with cooking spray. In a mixing bowl, combine flours, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. In another mixing bowl, combine margarine, spread, brown sugar, egg white, vanilla, and sour cream. Add dry ingredients with wet ingredients just until moistened. Cover and chill overnight. On a heavily floured surface (dough will be slightly sticky that's why more flour is needed), roll dough 1/8" thickness. Using a 2 1/2 " cutters, cut dough into desired shapes. Arrange 1" apart on prepared baking sheet. Bake for 15 minutes and lightly browned. If desired, decorate cookies with Powdered Sugar Icing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spice Crusted Salmon With Lime-orange Salsa Recipe By : Eating Well Magazine, Jan/Feb 94 (ALAN BURGSTAHLER) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pies, Crusts & Pastry Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALSA: 4 Navel oranges 1 small red onion -- finely chopped 1/4 cup Fresh lime juice 1/4 cup Chopped fresh cilantro 1 tablespoon chipotle peppers -- minced 1 clove garlic -- minced Salt & ground black pepper -- to taste SALMON & SPICE CRUST: 1 tablespoon coriander seed -- crushed 1 tablespoon cumin seed 1/2 tablespoon Black peppercorns 1 teaspoon Kosher salt 1 pound salmon fillet -- skinned and cut -- in 4 portions Salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper. (Salsa can be made ahead and stored, covered, in the refrigerator for up to 8 hours.) Salmon: Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in salt. Prepare grill. Coat salmon with the spice mixture. Grill on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with salsa. Makes 4 servings Per serving: 251 calories; 26 g protein, 8 g fat, 21 g carbohydrate, 437 mg sodium, 59 mg cholesterol. From Eating Well Magazine, Jan/Feb 94. Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC 1995 105854 -0700 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Bran Muffins Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil spray 1/2 cup Molasses 2 tablespoons Honey 2 large Egg whites 1/4 cup Yogurt -- plain, nonfat 1/4 cup 2% Milk 1/2 cup Wheat bran 1 cup Whole wheat flour 1 1/2 teaspoons Baking powder 1 tablespoon Ground ginger 1 teaspoon Ground cloves 1/4 cup Walnuts -- chopped 1/4 cup Golden raisins Preheat oven to 350 degrees. Coat a 12-well muffin tin with the cooking spray. Warm the molasses and honey in a small saucepan over low heat just until it begins to steam. Remove the pan from the heat and set it aside to cool. Whisk the egg whites, yogurt, and milk together in a large mixing bowl until blended. Whisk in the molasses-and-honey mixture. Using a wooden spoon, stir in the bran, flour, baking powder, and spices. Fold in the walnuts and raisins. Turn the batter into the prepared muffin tin and bake for 15 to 20 minutes, until a tester inserted into the center of a muffin comes out clean. Serve warm. Fat per muffin= 2.1 grams Calories per muffin= 123 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Fruit Compote Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can mixed fruit -- 16 oz chunky, undrained 3 Tbs golden raisins 1 Tb lemon juice 4 whole cloves 2 sticks cinnamon -- (2 & 1/2 inch) 1 1/2 cups red delicious apples -- coarsely chopped (about 2 medium) Combine first five ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in apple; cook 3 to 4 minutes or until thoroughly heated. Remove and discard cloves and cinnamon sticks. To serve, spoon fruit mixture evenly into individual dessert dishes. Serve warm. Yeild: 6 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Orange Chicken Salad Recipe By :Reader's Digest Live Longer(B. Smith) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small Red potatoes 2 cup Orange juice 1/2 cup Water 1 tablespoon fresh ginger -- grated 1/2 tablespoon Ground cumin 4 cloves garlic -- minced 2 Boneless skinless chicken breasts 4 Carrots -- cut into matchsticks 3 tablespoons fresh cilantro -- chopped 3 tablespoons Balsamic vinegar -- or raspberry vin. 1/4 tablespoon Salt Lettuce Boil potatoes until just tender. Rinse in cool water. Bring to a boil in a large fry pan the orange juice, water, ginger, cumin and garlic. Lower heat and add chicken. Cook on both sides until done. Remove and let cool Strain liquid, return to fry pan, add carrots and cook until tender. Remove carrots and add vinegar, salt and cilantro. Cut chicken into 1/2 inch strips. Cut potatoes in half then slice 3/8 inch thick. Reheat carrots, chicken and potatoes briefly before serving if desired. Arrange a bed of lettuce on plates, then add potatoes, chicken and carrots. Dribble remaining juice over top. Garnish with slices of orange. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Shrimp Spring Rolls Recipe By :Microwave Cooking Library-Low Fat Microwave Meals(Cat) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Oriental Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Head Chinese Cabbage -- about 1 1/2 lb 2 Tbsp Water 1/4 C Carrot -- grated 1/4 C Green Onions -- sliced 2 Tsp Soy Sauce -- Low Sodium 1/4 Tsp Sesame Oil 1/4 Tsp Five-Spice Powder 1 Can bay Shrimp -- (4 1/2 Oz) rinsed and drained 8 Mint Leaves -- optional Sauce: 1 tbsp Dry Mustard 2 tbsp Water 1 tsp Honey Disclaimers: -These recipes excerpted without permission. -All typos are mine. -Not all of these recipes are VLF. Some are simply lower in fat than your typical recipes. I am NOT making you read this, so all flames will be ignored. -Not all of these recipes are vegitarian or vegan. Matter of fact, very few might be, I'm not sure. -I just borrowed this book from the library last night. I haven't tried any of these but these look to be the best from the book. Please let me know if there's one you like. I will be trying them out soon. Remove 8 outer leaves from cabbage. Set aside. Finely shread remaining cabbage, reserving 1 C. Set aside. Reserve remaining cabbage for future use. Cut center rib from each cabbage leaf. Place leaves in 2 qt casserole. Add 2 Tbsp water. Cover. Microwave at High for 2 - 3 min, or until leaves are wilted. Drain. Set aside. In 1 qt casserole, combine 1 cup shredded cabbage, the carrot, onions, soy sauce, sesame oil and five-spice powder. Cover. Microwave on High for 1 - 1 1/2 min or until cabbage is tender-crisp, stirring once. Add shrimp. Mix well. Place about 3 Tbsp mixture and 1 mint leaf on each softened cabbage leaf. Fold up cabbage leaf to enclose filling and mint leaf. Arrange seam side down on serving plate. Cover with plastic wrap. Chill 2 hours, or until cold. In small bowl, combine all sauce ingredients. Mix well. Serve with spring rolls. Makes 4 servings, 2 rolls each. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicey Red Pepper Soup Recipe By :Gardening List (Karen Benton) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ancho chilies -- (1 to 2) 1 tablespoon virgin olive oil 1/2 teaspoon herbes de Provence or 1/2 teaspoon marjoram and thyme mixed) savory 2 bay leaves 2 cloves 4 cloves garlic -- roughly chopped 1 medium red onion -- sliced 1 leek -- sliced (white part only) 1 pound red bell peppers -- seeded and sliced 1 teaspoon salt 1 pound ripe tomatoes -- peeled, seeded and chopped, juice reserved 6 cups water -- or veggie stock 1/2 pound savory -- chopped or smooth green cabbage 1/2 tablespoon paprika -- (1/2 to 1) or pimenton dulce fresh herbs for garnish This slow-cooking red pepper soup is based on a Catalan soup called majorquina. This spicier version includes ground or pureed ancho chili. Because tasty, juicy tomatoes are so important in this soup, it's best to wait until they are in season. The red bell peppers will also be cheaper at that time. Remove the stems, seeds and veins from the chilies. Tear the flesh into a few large pieces. Cover them with water, bring to a boil and simmer for 20 min., them puree in a blender. * Slowly warm the olive oil in a soup pot with the mixed herbes, bay leaves, and cloves until they are aromatic. Add the garlic, cook about a minute (don't brown) then stir in onions, leek, peppers and salt. Stir well to coat the vegetable with the oil. Cover pot and leave on a flame-tamer over very low heat. * Check the pot after 5 min. and give a stir. If the vegetables are sticking at all, add 1/2 water and continue cooking another 5 to 10 min. Add the tomatoes, 4 tablespoons of the chili puree and 6 cups of water. Bring to a boil, then lower the heat to a slow simmer. Add the cabbage and paprika, cover and cook very slowly for 40 min. * Let the soup cool briefly, then puree it for a minute or longer so that it is fully blended or it will separate in the bowls. Return the soup to the pot and season to taste with salt and more chili if desired. Serve the soup with a fresh garnish of chopped parsley, marjoram or thyme leaves. Serves 4-6 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Apple Chutney Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium oranges 1/2 cup red onion -- coarsely chopped 1 tablespoon jalapeno -- minced 2 tablespoons ginger -- finely diced 2 cups fresh orange juice 2 tablespoons vinegar 1/2 cup light brown sugar -- (packed) 3 tablespoons honey 8 Granny Smith Apples -- peeled, cored, sliced thinly Cilantro 2 tablespoons red bell pepper -- finely diced Salt and freshly ground pepper Peel the oranges, reserving the zest, and cut the flesh into segments. Set aside. In a large saucepan over medium heat, saute the onion and jalapeno in a little of the orange juice until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar, and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool. Mix in the cilantro, red bell pepper, and salt and pepper to taste. Yield: 5 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Bean Spread Recipe By :An Ounce of Prevention,Am Cancer Inst (Ruth Thatcher) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pinto beans -- uncooked 1 red pepper -- dried 1 clove garlic -- minced 1 small onion -- chopped 4 cups water 2 tablespoons ketchup 1/4 cup chopped celery 2 tablespoons taco sauce 1 dash Worcestershire sauce hot pepper sauce -- optional Rinse beans and cover with water. Add pepper, garlic and onion and bring to a boil. Remove from heat and let sit, covered, for 1 hour. Return to heat and simmer for 1-2 hours, until beans are tender. Drain off excess moisture and place in food processor or blender wtih other ingredients and whirl until smooth. Add hot pepper sauce or extra ketchup to adjust seasoning if desired. Serve on whole wheat bread with alfalfa sprouts or lettuce and tomatoes. Source: Marjorie Cleyz _in_ "An Ounce of Prevention" The American Institute for Cancer Research Cookbook Series. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Beans And Rice Recipe By :Jenny Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Legumes Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can red kidney beans -- drained and rinsed 1 small onion -- diced 4 cloves garlic -- pressed or minced 1 teaspoon cumin -- dried 1 teaspoon oregano -- dried 1 teaspoon marjoram -- dried 1 teaspoon dried parsley 1 teaspoon olive oil salt and pepper to taste 1 pinch crushed red pepper 1 handful shredded cheddar cheese -- white (or smoked mozarrella) 1/2 cup tomato juice 1 chopped tomato 1 cup rice put rice on to cook. sautee onion, garlic and cumin in oil for apx five munites. add beans, tomatoe juice, tomatoe, orgeano, marjoram, and parsley. let simmer for five more munites, add salt, pepper, and red pepper to taste. simmer until rice is done .. spoon bean mixture over rice, sprinkle a sparse amount of cheese on top, or sour cream, and serve. we had one english muffin, two light beers and two apples in the refrigerator, so we had the beer and a half english muffin each with the meal. then we had apple slices drizzled with a little low-fat margerine and cinammon for desert. we just put the apple concoction under the broiler for about five munites, on the bottom rack. it was much more rich tasting than it actually was. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Black-eyed Pea And Jicama Salad Recipe By :(Tina Bell) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dried black-eyed peas -- soaked overnight, cooked until soft --or 2 16 oz cans, drained 1 whole jicama -- (8-10 oz) peeled and cut into matchstick strips 1 red onion -- chopped 4 green onions -- white and green parts, chopped 1 roasted red peppers -- cut in strips 3 cups fresh cilantro -- or parsley, chopped 1 jar salsa -- (16-ounce) 2 cans green chiles -- (4-ounce each), roughly chopped 2 tablespoons lime juice -- preferably fresh 2 teaspoons chili powder 1 teaspoon cumin 2 teaspoon cayenne -- optional Salt & freshly-ground black pepper In a large bowl, combine the black-eyed peas, jicama, red onion, green onion, red bell pepper, cilantro, salsa, green chiles, lime juice, chili powder, cumin, cayenne if using, and salt and pepper to taste. Toss to combine. Chill at least 4 hours for the flavors to marry. Serve chilled as a salad or at room temperature as a bed for grilled pork or chicken. Serves 8 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Chicken Stir Fry Recipe By :Carolyn Bierly Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chile Pepper Dishes Eat-Lf Mailing List Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 cup brown rice 3 tablespoons low-sodium soy sauce 1 tablespoon cornstarch 2 teaspoons cornstarch 2 teaspoons sugar 1 tablespoon dry sherry -- or dry white wine 1 teaspoon sesame oil 1/4 teaspoon red pepper flakes 3/4 pound boneless skinless chicken breasts cut crosswise into 1/4-inch strips 1/4 cup chicken broth 1 tablespoon vegetable oil 4 slices fresh ginger -- (quarter-size) unpeeled 3 cloves garlic -- minced 1 pint cherry tomatoes -- halved 16 medium scallions -- cut into 2-inch -- pieces 2 medium carrots -- cut into -- 1/4-by-3-inch matchsticks 1/4 pound snow peas -- trimmed (Serves 4) 1. In a medium saucepan, bring the water to a boil over high heat. Add the rice and return the water to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, about 45 minutes. 2. In a bowl, combine the soy sauce, 1 tablespon of the cornstarch, the sherry, sugar, sesame oil and red pepper flakes. Add the chicken and toss to combine. In a small bowl, combine the chicken broth and the remaining 2 teaspoons of cornstarch. 4. In a large nonstick skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the ginger and garlic and stir-fry until the ginger is fragrant, about 30 seconds. Add the chicken and stir-fry until the chicken begins to brown, 2 to 3 minutes. 5. Add the tomatoes, scallions, carrots, snow peas and the chicken broth cornstarch mixture, and bring to a boil. Cook, stirring, until the carrots are crisp-tender, the sauce is slightly thickened and the chicken is cooked through, about 2 minutes. 6. Spoon the hot rice into 4 large bowls and top with the chicken stir-fry. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Cranberry Dip Recipe By : BH&G LOW CALORIE RECIPES,SPRING , 1988 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Dips Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cranberry sauce -- (16 oz.) jellied 3 tablespoons prepared horseradish 2 tablespoons honey 1 tablespoon Worcestershire sauce -- (vegetarian) 1 Tablespoon lemon juice 1 clove garlic -- minced 1/2 teaspoon ground red pepper In a medium saucepan combine all ingredients. Bring to boil; reduce heat. Simmer, covered, about 5 minutes. Serve warm as a relish or as a dip with pieces of fruit. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Ginger Sauce (For Pasta) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Pasta Rice Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Vegetable oil 3 tablespoons Rice vinegar 1 1/2 tablespoons Low-sodium soy sauce 1 tablespoon sesame oil 2 teaspoons fresh ginger -- minced 2 Garlic cloves -- minced 1 teaspoon Sugar 1/2 teaspoon Chili oil -- -OR- 1/4 teaspoon red pepper flakes 2 Green onions -- thinly sliced 1 Carrot -- peeled, shredded 1/2 Cucumber -- peeled, seeded, chopped 1/4 cup fresh cilantro -- chopped Whisk all ingredients to blend in large bowl. Refrigerate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Green Rice Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bunches cilantro 2 jalapeno peppers -- seeded 3 cloves garlic -- peeled 1 onion 2 cups rice 3 1/2 cup vegetable stock 1 lime Place cilantro, jalapeno and garlic in food processor and puree. In saucepan heat a little stock and saute onion. Add rice, cilantro puree and the rest of the stock and stir to combine. Cook covered over low heat for 17 minutes. Remove from heat and let stand covered for another 5 minutes. Add a squirt of lime and lime zest. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with enchiladas. * Exported from MasterCook * Spicy Lentil Patties Recipe By :Diana Christian (Jadi Christian) Serving Size : 12 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils -- rinsed and drained 3 cups water 1 teaspoon curry powder 1 pinch salt 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon olive oil 1/4 cup carrot -- chopped fine 2 cloves garlic -- chopped 1 large onion -- chopped 1 1/2 cups bread crumbs -- whole grain 2 tablespoons wheat flour 2 tablespoons tomato paste -- mixed with 1 tablespoon soy sauce Rinse lentils and add to water. Bring to boil, reduce heat, add curry powder, salt, coriander and cumin. Cover pan and cook for 35 to 45 minutes until tender. Set aside with lid on. Heat in a skillet and saute the olive oil, carrot, garlic and onion. Lentils should absorb the remaining liquid; if not, drain. Mash lentils, mix with sauteed vegetables and bread crumbs (crumbs can be made by putting broken pieces of bread into a blender and blend a few seconds). Mix in flour and tomato paste/soy sauce. Form into balls and flatten into patties. Place on oiled baking sheet and bake at 350-degrees for 20 minutes. Turn over and bake 20 minutes more. Makes 12 patties. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Maple Glazed Pork Chop Recipe By :CHEF DU JOUR (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 slices pork loin -- trimmed * Salt and pepper to taste Maple Glaze -- see recipe * adapted to LF by Tina Bell Prepare a wood or charcoal fire and let it burn down to embers. Spray (*) the grill with Pam and season with salt and pepper. Grill for 3 minutes on each side (for medium rare). Brush with Maple Glaze Yield: 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Mexican Bean Burger Recipe By :MasterCook List (Jeff Mayzurk) (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces red kidney beans -- Drained and mashed 1/2 small Onion -- coarsely chopped 1/2 Green pepper -- coarsely ch. 1 Carrot -- steamed and mashed 1/8 cup Picante sauce -- or salsa 1 cup Bread crumbs 1/2 cup Flour 1 teaspoon Black pepper -- or to taste Dash of chili powder Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15-20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa. Accompany with tortilla chips and a large glass of iced tea. These can be grilled or pressed in those new-fangled sandwich presses... a lot quicker and tastier than baking. The judges suggested adding 1/2 teaspoon of salt to the recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Popcorn Recipe By :New Choices Ckbk, Betty Crocker (Anita Matejka) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon water 4 teaspoons margarine 1 teaspoon cinnamon 1 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon cayenne 10 cups popcorn, air-popped Preheat oven at 400. Prepare baking sheet lightly with cooking spray. Place popped popcorn on prepared baking sheet. Toss combination of seasonings for the flavor. Bake for 10 minutes, tossing once. Notes: Adjust spices to your taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Salsa Recipe By :Organic Gardening (Ozettt) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 pounds tomatoes -- peeled and cut into chunks (about 24 cups) 10 large onions -- chopped (about 18 cups) 1 cup hot peppers -- chopped -- (jalapeno or habenero) 5 cloves garlic -- finely chopped 4 cups green bell peppers -- chopped 2 tablespoons honey -- or sugar 2 cups cider vinegar 1. Combine the ingredients in a large kettle (16 to 24 quarts), bring to a boil, reduce the heat, cover, and simmer for 30 minutes, stir- ring at least once. 2. Using a slotted spoon, scoop the salsa into sterlized pints or quart jars, pack down and run a rubber spatula around the inside edge to eliminate any air bubbles. Seal and process in a hot-water bath: 35 minutes for pints, 45 minutes for quarts. Yield: 10 quarts of salsa (2 quarts of liquid for hot sauce) Since I got a beautiful, big Black & Decker food processor for Christmas, I now dump each jar of salsa that I open in there and pulsate it for a few seconds to make it look more like the stuff you buy in the store. I always dump the salsa in vegetable soups that I make and freeze in the winter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Shrimp Scampi Recipe By :Woman's Wolrd Mag, 10/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Fish & Seafood Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces fresh shrimp 2 cloves garlic 1/2 teaspoon chili pepper -- minced 1/2 teaspoon lime juice 1 cup white rice -- cooked 1 tablespoon picante sauce Saute 4 o fresh shrimp in 1 t olive oil with 2 cloves garlic and 1/2 t each minced chili pepper and lime juice. Serve over 1 C white rice with 1 T picante sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Spaghetti Sauce With Tvp And Tofu (Cyrstalle's) Recipe By :CRYSTALLE Haynes Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Sauces & Gravies Tofu Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C red wine 1 onion -- chopped 6 Cloves garlic -- pressed (or more, if you love garlic) 1 Can tomatoes with green chilis -- (10 oz) (Ro-Tel) 1 Can tomatoes -- (28 oz) 1/2 C red wine 2 T oregano -- (or more) 2 T basil -- (or more) 2 T rosemary -- (or more) 2 bay leaves 1 T sugar 1/3 C dry TVP granules 4 Oz lowfat tofu (see NOTE) freshly ground pepper -- to taste salt -- to taste garlic powder -- to taste NOTE: I froze the tofu first, then thawed it, squeezed it dry, then crumbled it into the sauce. Saute onion and garlic in 1/2 C red wine over high heat until wine has evaporated (don't get it too dry or it will burn). Add tomatoes, another 1/2 C red wine, oregano, basil, rosemary and sugar. Stir together, reduce heat to medium, and taste. Adjust seasonings. Bring to a boil. Sauce should be pretty soupy; add TVP (no, I did not pre-soak TVP). Cover and reduce heat to a simmer. Let cook for about 10 minutes, or until TVP has become soft. Add crumbled tofu. Heat through, then serve! One more note - go easy on the sugar. A little goes a long way - I started out using 2 teaspoons of sugar, then added an additional teaspoon (3 teaspoons = 1 tablespoon). The sugar adds a great deal to the balance of the sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Tofu Tacos Recipe By :Diane A. Lund Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- diced 1 small red pepper -- diced 1 tsp paprika 1 Tbsp cumin 1 tsp chili powder 4 Tbsps water -- (4 to 6) 1 pound firm tofu -- frozen and thawed, or fresh 2 tablespoons ketchup 2 tablespoons barbecue sauce -- hickory or any spicy sauce works well 6 corn tortillas -- (6 to 8) or taco shells Saute onion and red pepper with 1 Tbsp water in large skillet, adding paprika, cumin, and chili powder as vegetables begin to soften. Add water and stir well to allow vegetables to cook through. Crumble tofu into skillet. (if using forzen and defrosted tofu be sure to squeeze out excess water.) Add ketchup and barbecue sauce and stir well. Saute for 5 minutes. Serves 3 to 4. Garnish as desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Vegetable Cheese Chili Recipe By :Jo Anne Merrill (Anita Matjeka) Serving Size : 8 Preparation Time :1:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps olive oil -- for sauteeing 1 1/2 c celery -- chopped 1 1/2 c green pepper -- chopped 1 c onions -- chopped 3 cloves garlic -- minced 1 can tomatoes -- (28 oz) 1 can beans -- (28 oz) preferably a combination of beans 1 tbsp chili powder 1 tbsp parsley 2 tsps salt 1 1/2 tsps basil -- chopped 1 1/2 tsps oregano 1 1/2 tsps cumin 1 tsp allspice 1/4 tsp black pepper 1 c nonfat cheddar cheese -- or mozarella cheese Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic; cook covered until vegetables are tender. Stir in undrained tomatoes, drained and rinsed beans, chili powder, parsley, salt, basil, oregano, cumin, allspice, and pepper. Bring to a boil; reduce heat and simmer covered for 1-1/2 hours. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Sprinkle cheese on each serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach And Cheese Pie Recipe By :Fatfree Holiday Recipes,S. Woodruff(CatRescuer@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 4 cups cooked brown rice -- barley or bulgur wheat 1/4 cup Egg Beaters(r) 99% egg substitute -- or 2 egg whites Filling: 2 cups sliced mushrooms 2 tablespoons dry white wine -- or water 2 packages frozen chopped spinach -- (10 oz. each) thawed and squeezed dry 2 cups evaporated skim milk 2 cups Egg Beaters(r) 99% egg substitute 2 cups nonfat mozzarella cheese -- shredded 1/4 cup fresh parsley -- minced 1 teaspoon fresh garlic -- minced 1 teaspoon dried thyme 1/4 teaspoon ground black pepper 1/4 cup nonfat parmesan cheese -- cheese --This recipe makes 2 pies, each of which provided 5 generous servings.-- 1. To make crust, combine the rice and egg substitute in a medium-sized bowl, and stir to mix well. Coat two 9" deep dish pie pans with nonstick cooking spray. Divide the crust mixture evenly between the two pans, and use the back of a spoon to pat the mixture over the bottom and sides of each pan. Set aside. 2. Place the mushrooms and the wine or water in a 3-qt. pot. Cook and stir over medium heat until the mushrooms are tender and the liquid has evaporated. Remove the pot from the heat, and stir in first the spinach; then the evaporated milk; and then the egg substitute, mozarella cheese, parsley, garlic, thyme, and pepper. 3. Divide the pie filling evenly between the two pie crusts, and top each of the filled pies with half of the Parmesan cheese. Bake at 375F for 45 minutes, or until a sharp knife inserted in the center of each pie comes out clean. Remove the pies from the oven, and let sit for 5 minutes before cutting into wedges and serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach And Mushroom Lasagne Recipe By :Fobel (Maurine Neiberg) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Main Dishes Pasta Sauces & Gravies Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- White sauce -- (see recipe) 2 tablespoons parmesan cheese 1 package frozen spinach -- thawed and drained tomato sauce -- flavored 5 ounces lasagna noodles -- cooked sliced mushrooms One recipe that I got from Fobel's book that I really like is the Spinach and Mushroom Lasagne, which is essentially make the white sauce, and add 2 Tablespoons of parmesian and a thawed and drained box of spinach, make a tomato sauce, boil 5 oz lasagne noodles, and slice some mushrooms. Assemble the lasange in this order (this will be upside down, the bottom of the pan is the top of the page) pan small amount of tomato sauce noodles tomato sauce spinach sauce mushrooms tomato sauce 2 tablespoons Parmesan noodles tomato sauce spinach sauce mushrooms tomato sauce 2 tablespoons Parmesan noodles sauce bake for 20 minutes. (This is off of the top of my head. If anyone wants the real recipe, let me know. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach And Potato Pie Recipe By :(Jenka guevara) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I take some dough and put it in a mold, then add layers of spinach, pureed, and pieces of boiled potato, with skin and all and pieces of cheese. Then I cover with more dough and into the oven to get a nice crust. Sorry no quantities, just by feeling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Casserole Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dough spinach -- pureed potato -- boiled cheese I take some dough and put it in a mold, then add layers of spinach, pureed, and pieces of boiled potato, with skin and all and pieces of cheese. Then I cover with more dough and into the oven to get a nice crust. Sorry no quantities, just by feeling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Casserole Supreme Recipe By :Favorite Foods No-Fat Cooking,Norman Rose (L. Belisle) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Egg Beaters(r) 99% egg substitute 2 packages frozen spinach -- thawed and drained 1 cup nonfat ricotta cheese 4 slices nonfat cheddar cheese 1 tablespoon minced garlic pepper to taste 1 teaspoon chicken bouillon cube 1/4 cup chopped onions 1/2 cup fresh tomatoes -- chopped Preheat oven to 400F. Except for cheese slices, combine ingredients and place in a 2-quart casserole dish. Top with cheese slices and bake for 35 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Dip (Party) Recipe By :COOKING LIGHT,DEC 1990 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Carton lowfat cottage cheese -- (12-0z.) 1 Package frozen chopped spinach -- (10-oz.) thawed and drained 1/2 Cup lowfat sour cream 1/4 Cup dry vegetable soup mix 2 Teaspoons grated lemon rind 1 Teaspoon lemon juice 1 Can waterchestnuts -- (8-0z.) drained and chopped Position knife position in food processor bowl; add cottage cheese. Process until smooth, scraping sides of bowl once. Place in a medium bowl, and set aside. Press spinach between paper towels until barely moist. Add spinach and remaining ingredients to cheese mixture; stir well. Cover and refrigerate 3 hours. Serve with unsalted crackers, breadsticks, or raw vegetables. Yield; 3 cups Per one tablespoon serving: 14 calories, 0.4 grams fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Fettucine With Ginger Chicken Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MARINADE/DRESSING: 1/3 cup shallot -- chopped (2 lg) 1 Garlic clove -- peeled&chopped 1/8 teaspoon red pepper flakes 1 teaspoon Dried thyme 2 teaspoons fresh lemon juice 1 tablespoon dijon-style mustard 2 tablespoons low sodium soy sauce 2 tablespoons Rice wine vinegar 1/4 cup Dry white wine 2 teaspoons Honey 3 tablespoons fresh ginger -- grated *** 8 ounces boneless skinless chicken breasts 8 ounces spinach fettucine 1/2 cup Chicken stock -- fat skim off 1 medium Yellow squash -- trimmed and cut into matchsticks 1 medium Red bell pepper -- trimmed & cut into strips 1 large Leek -- white part only, trim cut into 1" half rounds 2 cups Broccoli florets 1 cup mushroom -- chopped 1/4 cup fresh chives -- snipped Preheat oven to 350 degrees. Put all the marinade/dressing ingredients (these are the ones that being with the chopped shallot and end with the grated fresh ginger) in a blender and mix thoroughly at low speed. Place the chicken in a shallow baking dish. Pour half of the mixture from the blender over the poultry, reserving the remainder. Cover and refrigerate the chicken for 20 minutes. While the chicken is marinating, bring a large pot of water to boil over high heat. Add the fettucini and cook for 8 to 12 minutes, to desired doneness. In the meantime, remove the chicken from the refrigerator. Uncover the baking dish and transfer it to the oven. Bake for 15 minutes, until the meat is no longer pink and the juices run clear. When the pasta is cooked, remove the pot from the heat. Drain the fettucini and return it to the pot. Stir in the chicken stock and keep the mixture warm over the lowest heat setting. Pour the cooking juices from the chicken into a saute' pan. Add the squash, bell pepper, leek, broccoli and mushrooms. Saute for about 3 minutes, just until the vegetables begin to wilt. Transfer the pasta to a warm serving bowl, along with the vegetables. Shred the chicken on top. Add the reserved dressing and toss. Garnish with the snipped chives. Fat per serving=3.9 grams Calories per serving=399 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Filo Recipe By :Sara Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sheets phyllo dough -- (Per Roll) Spinach Onion NON FAT Mayo Garlic Pepper Pre-heat oven to 350 degrees 1) Bring a pot of water to boil and spinach, boil until cooked (It gets really green) 2) Chop up half a red onion in to little pieces, saute in a frying pan with one clove of garlic, I used PAM for a base so the onions don't stick. Saute until onions are slightly brown, caramalized. 3) Drain spinach, cut into bite size pieces, place in a bowl add NON FAT Mayonnaise (Approx. 3 tablespoons, depending on the amount of spinach) Add onion mixture, and season to taste with pepper. (Someone else may be able to think of some other tasty spices or herbs to add!) Mix all ingredients together- Viola! Roll ingedients into the filo dough, I used 2 sheets per roll. I also used a pasty brush and brushed on some NON FAT mayo onto the sheets, Someone else suggested spraying on PAM, this gives the pastry an additional zip,and helps it brown. Place the finished rolls on a cookie sheet sprayed lightly with PAM. Pop it in the oven for about 15 min, watch it frequently, you'll know when it is done when the outside of the pastry gets a beautiful light brown color. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Lasagna Recipe By :Sue Winship Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spinach nonfat cottage cheese onions mushrooms wine lasagne -- precooked white sauce cheese butternut squash -- optional Wash spinach well, shake off excess water & cook in microwave (approx 5 mins on 70 % power) or boil. Squeeze out water and mix with cottage cheese - add a shake of nutmeg. I normally sautee onions in wine and add mushrooms until cooked. I then mix these with the spinach/cottage cheese mixture. Layer the above mixture between precooked lasagne sheets and finish off with some lf white sauce & cheese (I use cottage cheese cos we can't get lf/ff cheese here in SA). Bake until lasgane is cooked. BTW, if you can get hold of butternut squash, then alternate layers of butternut* & the spinach/mushroom/cottage cheese mixture. It's absolutely YUMMY!! *Peel, chop & steam the butternut until cooked and mash it up with a shake of cinnamon. Use this in the lasgane. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Lasagna #2 Recipe By :San Jose Mercury News 1/19/94 (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz Lasagna Noodles 1 Lb Zucchini -- thinly sliced 8 Oz Mushrooms -- sliced 1/4 C Dry White Wine -- or bouillon 10 Oz frozen spinach -- chopped and thawed 2 Cups Nonfat Cottage Cheese 1/4 C Nonfat Parmesan Cheese 2 Egg Whites 1/4 Tsp Ground Nutmeg 1/4 Tsp Pepper 2 Tbsp fresh basil -- chopped, or -- 3/4 t dried 4 C Spaghetti Sauce, Packet -- reconstituted, -- or your choice 1 1/2 C Nonfat Mozzarella Cheese In a lg kettle of boiling water, cook lasagna 10 min or until tender but firm to the bite. Drain, rinse with cold water and drain again. In a covered skillet, cook zucchini and mushrooms over med. heat until zucchini is crisp-tender, 6 - 8 min. Uncover and cook until pan juices evaporate, 2 - 3 min; set aside. Squeeze all water from spinach. Drop spinach into a lg. bowl and pull it apart so it can be evenly mixed. Add cottage cheese, Parmesan cheese, egg whites, nutmeg and pepper; mix well. Stir basil into spaghetti sauce. Spray nonstick cooking spray on a 9 x 13" baking pan. Spread a thin layer of sauce over the bottom. Arrange 1/3 of lasagne noodles over sauce. Dot with half of the cottage cheese mixture; top with half the zucchini and mushrooms. Spread 1/3 of the sauce over the top. Make another layer using 1/3 of the lasagna, the remaining cottage cheese mixture, remaining zucchini and mushrooms, and 1/3 of the sauce. Complete the final layer with the remaining lasagna, then sauce. Sprinkle mozzarella cheese over the top. If made ahead, cover and refrigerate up to 2 days. Bake, covered, in a 350 deg F oven 50 min (60 min if refrigerated) or until hot and bubbly. Let stand 10 min before serving. Cut into squares to serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Lasagna #3 (Popeye's) Recipe By :Microwave Cooking Lite (Sharon Badian) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 lasagna noodles 2 tablespoons water 1 medium onion -- chopped 1 clove garlic -- minced (1 to 2) 1 can tomato sauce -- (8 oz) 1 can tomato paste -- (6 oz) 3/4 cup water 1 tablespoon beef bouillon 1 teaspoon sugar 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon pepper 12 ounces fresh spinach -- (about 4 cups) ** 2 cups nonfat cottage cheese 2 eggs -- or equivalent 3 cups nonfat mozzarella cheese -- shredded, (12 oz) 1/3 cup grated parmesan cheese (serves 6) 1. Cook noodles in boiling water. Drain and rinse in cold water. Set aside. Combine water, onion and garlic in a 1 1/2 quart microwave-safe bowl. 2. Microwave (high), uncovered, 3-3 1/2 minutes or until tender, stirring once. Stir in tomato sauce and paste, water, bouillon, sugar, basil, oregano and pepper. Cover with plastic wrap. 3. Microwave (high) 8-9 minutes or until mixture boils several minutes, stirring once. Set aside. 4. Wash spinach and remove large stems. Place in 2 quart microwave bowl. Cover with plastic wrap. 5. Microwave (high) 3 1/2-4 minutes or until steaming hot. Drain well by pressing leaves to drain juices. Chop coarsely. Stir in cottage cheese and eggs. 6. To assemble, layer half the noodles in a 12x8" baking dish. Top with 1/2 the sauce mixture, 1.5 cups mozzarella cheese, half the spinach mixture, rest of the noodles, rest of the spinach, rest of cheese, rest of sauce. Cover with waxed paper. 7. Microwave (high) 5 minutes. Then microwave (medium-high, 70%) 12-15 minutes or until heated in center (150-160 degrees). Remove waxed paper. Sprinkle with parmesan cheese. 8. Microwave (high) uncovered 3-4 minutes or until cheese is melted. Let stand 5-10 minutes before cutting. ** Frozen chopped spinach can be substituted for fresh. Use a 10 oz package and microwave in package 3 1/2 - 4 1/2 minutes or until thawed. Omit cooking in Step 5 Last time I made this, I used prepared spaghetti sauce. Works just fine. I used about 2 1/2 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Mushroom Pie Recipe By :Vegetarian Times,February, 1992 (Wendy Lockman) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Dry yeast 1 cup Warm water 1/2 teaspoon Sugar 1 tablespoon Oil 3 cups White flour 1/2 teaspoon Salt 1 cup TVP -- granules or flakes 7/8 cup Boiling water 1 teaspoon Oregano 1 teaspoon Basil 1/2 teaspoon Fennel seeds 1 tablespoon Olive oil 2 cups Sliced mushrooms 10 ounces frozen chopped spinach -- thawed & drained 6 ounces tomato paste 1/4 cup Water Soymilk or oil for brushing -- top crust DOUGH: In a large bowl, mix together yeast, water & sugar. Let stand for 5 minutes. Add oil, flour & salt. Knead about 5 minutes into a smooth, elastic ball of dough. Cover & let rise till doubled in size. Punch down. Roll out 2/3 of the dough into a 12 inch circle & fit it into a 10 inch springform pan, patting it up the sides. Set aside. Reserve the remaining dough. FILING: Mix together the TVP, boiling water, oregano, basil & fennel. In a large skillet, heat olive oil. Saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste & water. Heat through. Prejeat oven to 375F. Spread filling onto the dough. Roll remaining dough into a 10 inch circle & cut into 8 wedges. Arrange the wedges on top of the filling, overlapping slightly, sealing the wide ends to the bottom crust. Brush the top with a little soymilk. Bake for 30 to 35 minutes. "Vegetarian Times" February, 1992 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Pasta Recipe By :(Nanette Blanchard) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Pasta Machine Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Hand: 2 cups semolina flour -- durum 1 package chopped spinach -- (10 oz) cooked Extruder: 2 3/4 cups semolina flour -- durum 1 package chopped spinach -- (10 oz.) In this recipe you're supposed to drain the spinach, reserving any excess liquid and add as needed to form a good dough. She says this recipe may be more difficult to roll out in a hand-crank machine. Per 1 cup serving: 219 calories, 1.1 g fat, 27.2 mg sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Pesto With Turkey And Tomatoes Recipe By :Beverly G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound turkey -- cooked, from deli 1/2 box spinach -- cooked 4 ounces mushroom stems and pieces -- canned 1 chicken bouillon cube 1/2 cup boiling water 1 medium tomato shredded fat free mozzarella (optional) fat free parmesan (optional) basil -- to taste oregano -- to taste garlic -- to taste red pepper -- to taste If you use a frying pan for fixing the boullion, this is a one disher. Dissolve the boullion cube in the water. While this is dissolving, cut the tomatoe in half. Squeeze (gently!) the seeds & juice into the boullion mixture Cut out the meat of the tomato & eat it. Cut the remaining shells into bite size pieces & set aside. Drain the mushrooms. Add to boullion & cook as though sauteeing (i.e., sautee without oil). Add spices. Drain spinach & add. Cut turkey into bite size pieces & add. Just before serving, add tomatoes & cook until warm. You want them hot, but not limp. Serve on hot pasta. If you use the cheeses, put them on top of the pasta *then* add the tomato turkey mix. IT WILL MELT!!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Pie (Kai's) Recipe By :FF Mailing List (Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Main Dishes Pies, Crusts & Pastry Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages fresh spinach 1 package fresh mushrooms -- sliced 1 large onion -- chopped 5 whole egg whites 1 teaspoon black pepper 8 ounces nonfat cheddar cheese -- Healthy Choice,grate 8 ounces nonfat mozzarella cheese -- Healthy Choice,grate 1 package phyllo dough c Remove stems from spinach and wash. Cut onions and saute in water until tender. c Wash and slice mushrooms and add to the onions (cook until all water evaporates). c Remove onions & mushrooms from heat a put in a large bowl. c Saute spinach in water tossing frequently until all liquid evaporates. c Mix onions/mushrooms & spinach together in bowl & make sure onions and mushrooms are evenly distributed throughout the spinach. c Beat egg whites lightly c Add grated cheese to egg mixture and mix thoroughly c Add spinach mixture to egg and cheese mixture and stir until mixed well. CRUST: Phyllo pastry dough is that thin very flaky crust used in many Greek spinach pies and pastries such as baklava. It has only a trace of fat and I have now seen lemon meringue pie & pumpkin pie recipes that are using phyllo dough for the crust to cut the fat content in the pies 50% fat to 8% Phyllo can be found in the frozen food section of any supermarket. The box is long, like a spaghetti box. The dough is paper thin and you use many layers. I use a rectangular glass baking dish, sprayed lightly with - PAM. c Quickly layer 5-7 sheets on the bottom of the dish spraying each layer lightly with Pam. c Then put half of your spinach mixture on top. c Put another 5-7 sheets of Phyllo. c Then the last of your spinach mixture. c Top with 10 to 15 sheets of phyllo, sprayed lightly with Pam between each layer. c Remove any excess dough around the edges. c Moisten your fingertips and seal around the edges like a normal pie crust. c Spray top lightly with Pam. c Using a sharp knife cut through the top layer in the pattern you want. (ie: I cut rectangular patter that is the size of the pieces I will ultimately cut.) In the Greek desert, Baklava they cut diamond shapes. c Bake in 400-425 degree oven for 30 minutes. WARNING: Phyllo dough is sooooo thin it is a little hard to work with because it dries out in about 2 seconds and sticks together . There are hints on the box on how to keep it moist. Use HEALTHY CHOICE FAT FREE grated cheeses. Their cheese is real cheese made with skim milk, it tastes and melts the same (at least in this recipe) as high fat cheeses which is not true for other brand name Fat Free Cheeses I have tried. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Rolls Recipe By :(Patti Thorp) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Sheets Phyllo Dough -- oil free kind 2 Cloves Garlic -- minced 1 Tsp Dried Basil -- chopped 1 Pkg Frozen Spinach 1/4 C Bread Crumbs 1 tablespoon nonfat parmesan cheese Nonstick Cooking Spray Pepper -- to taste 5 tbsp nonfat Ricotta Cheese 5 tablespoons nonfat mozzarella cheese I nuked the spinach 5 minutes on high, and while it was doing, I sauted the garlic in a skillet. When the spinach was done, I added it, the bread crumbs, the parmesan, the pepper, and the basil. When the water was pretty much gone, I cut the phyllo sheets in half, then lay down one sheet, sprayed with a little spray, put down another sheet, sprayed, until four half sheets were down. Then I took 1/5 of the spinach mixture, then put on a tablespoon of the ricotta, and a teaspoon of the mozzarella. Then I rolled it, sprayed it once more lightly, then started on the next "roll." Then I baked em until they were golden at about 350. They came out pretty good too. This stores pretty well, but don't try to nuke it unless you like soggy phyllo/fillo. =-( I used to love calzones made of ricotta (I am not a big mozzarella fan.) I was thinking that this filling would be good inside a dough instead of phyllo, but I am not a bread maker...can some one help me out here... I was thinking spinach, garlic, minced onion, maybe a little oregano, a pinch of parm, then spoon that and some ff ricotta in some dough... any ideas? - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad In Fresh Orange Dressing With Pine Nuts Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Navel Oranges -- chilled 4 cups spinach -- trimmed 1 1/2 cups watercress -- trimmed 1 tablespoon Pine nuts 1/3 cup shallots -- minced 2 cloves garlic -- minced 5 tablespoons balsamic vinegar -- white 2 teaspoons Sherry vinegar Freshly ground pepper Peel the oranges and remove the white pith. Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife, discarding the seeds, and set them aside. Squeeze the residual juice from the membranes into the bowl and reserve. Combine the spinach and watercress in a mixing bowl. Put the pine nuts in a small saute' pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown. Transfer the pine nuts to a small bowl. Put the shallots, garlic, vinegars and reserved orange juice into the saute' pan. Bring to a bowl over low heat. Stir in the black pepper (to taste), then pour the dressing over the spinach and watercress. Toss to coat. Arrange mixture on salad plates, spoon orange segments atop each and garnish with the pine nuts and, if you like, orange wheels. Making Orange Wheels Slice an unpeeled orange into 1/4-inch rounds. Make a cute halfway across each round, from the peel to the core, and twist the sides of the cut in opposite directions so that the top half of the round will stand upright when placed on the salad. Fat per serving= 3.1 grams Calories per serving= 101 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad With Mandarin Oranges Recipe By :Jessica Moore Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh Spinach -- fill the bowl 4 ounces mandarin oranges -- (up to 6 oz) Low-fat Poppyseed Dressing Clean/wash the spinach, tear into medium size pieces, put in serving bowl. Add mandarin oranges and mix. I usually put the dressing in a small bowl and let everyone fix their own salad. The original recipe calls for 1/2 cup of walnuts depending on my fat intake, sometimes I use a tablespoon of walnuts or leave them out altogether. - - - - - - - - - - - - - - - - - - -