* Exported from MasterCook * Thai Chicken Thighs With Chili Garlic Dip Recipe By :Step by Step: Grilling Cookbook Serving Size : 6 Preparation Time :0:20 Categories : Chicken Dips Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Pounds skinless boneless chicken thighs -- (12 each) 6 Cloves garlic 1 Teaspoon black peppercorns 3 Sprigs cilantro -- coarsely chopped 1/4 Teaspoon salt Chili Garlic Dip: 4 dried red chilies -- or more to taste 2 Large garlic cloves 1/4 Cup sugar 1/3 Cup rice wine vinegar 1 Pinch salt 1/4 Cup boiling water 1 Trim the chicken thighs of excess fat and tendons. 2 Place garlic, peppercorns, cilantro leaves and stems, and salt in food processor bowl. Process 20-30 seconds or until the mixture forms a smooth paste. (This can also be done using a mortar and pestle.) Place chicken in shallow nonmetal dish. Spread garlic mixture over chicken. Stand chicken at room temperature 1 hour. 3 To make Chili Garlic Dip: Soak chilies in hot water 20 minutes. Drain chilies and chop finely. Place in a mortar with garlic and sugar. Grind to a smooth paste. Place mixture in a small pan. Add vinegar, salt and water. Bring to boil, reduce heat, simmer 2-3 minutes. Cool. 4 Meanwhile, prepare and heat the barbecue. 5 Barbecue chicken on hot, greased grill or griddle 5 to 10 minutes each side (depending upon thickness), turning once. Serve with Chili Garlic Dip. Storage: Chicken can be marinated, in refrigerator, 1 day in advance. Dip can be made 3 days in advance. SALAD IDEA: Serve chicken with a salad of sliced cucumber and shredded carrot and radish marinated in rice wine vinegar, sugar and salt. The sweet-tart flavor of the salad complements the spiciness of the chicken. Source: Step-By-Step Grilling Cookbook, by Susan Tomnay (Editor) Crescent Books (1994: New York). Description: "Charbroil on a preheated grill." Cuisine: "Thai" Source: "Source: Step-By-Step Grilling Cookbook, by Susan Tomnay, Ed, Crescent Books (1994: New York)" >From: PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : Prep 20 min; marinate 1 hr; cook 20 mins * Exported from MasterCook * Three Pepper Slaw With Chipotle Dressing Recipe By :Bon Appetit (April 1999), modified Serving Size : 6 Preparation Time :0:20 Categories : Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons fresh lemon juice 3 tablespoons nonfat mayonnaise 2 tablespoons honey 5 cloves garlic 2 teaspoons chipotle peppers -- minced 1 1/2 teaspoons chili powder 1 large green bell pepper -- cut into thin strips 1 large red bell pepper -- cut into thin strips 1 large yellow bell pepper -- cut into thin strips 12 ounces jicama -- cut into thin strips Puree first six ingredients in blender and set aside. Toss bell peppers, jicama, and dressing in large bowl to coat. Cover and refrigerate until veggies soften slightly but are still crunchy, about 4 hours. Per serving: 77.3 calories; 0.3 g fat (3.1% calories from fat); 1.5 g protein; 19 g carbohydrate; 0 mg cholesterol; 106 mg sodium >From: Joanne McAndrews - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu French Toast Recipe By :Tofu Plus, Bob Crimmins Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 3/4 cup lowfat tofu 1/2 tsp cinnamon 1 1/2 tablespoons honey 1 tablespoons oil 1/2 tsp salt bread slices Mix ingredients together in blender. Pour into a shallow pan. Dip slices of bread into batter and fry on a hot, oiled skillet. Brown well on both sides. Tip: Serve these with butter or a thin layer of peanut butter and maple syrup. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turbana Banana Popsicles Recipe By :Turbana Corporation Serving Size : 14 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 bananas (7 to 8) -- 14 wooden popsicle sticks (14 to 16) 7 ounces fatfree chocolate cream 1/4 cup cooking oil Peel the bananas and cut them into halves crosswise. Impale on wooden popsicle sticks. Put inside the freezer for two hours or until completely frozen Melt the chocolate in a double boiler. Add the oil and mix well. Heat for another two minutes before using. (The melting process takes approximately 10 minutes). Dip the frozen bananas into the melted chocolate or spoon the chocolate over the bananas (do not remove the chocolate from the heat during the dipping process.) The banana popsicles are ready as soon the chocolate has set. Yields 14-16 Popsicles S(Internet address): "http://www.turbana.com/index.html" Yield: "16 Popcicles" >From: PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Vegetable Saute Recipe By :Cooking Light, May 1994, page 130 Serving Size : 2 Preparation Time :0:11 Categories : Eat-Lf Mailing List Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1/2 pound skinless turkey breast cut into 2 x 1/2-inch strips 1 teaspoon Dijon mustard 1/2 teaspoon peeled grated ginger root 1/8 teaspoon dried whole thyme 1/8 teaspoon salt 1 Dash white pepper 1 clove garlic -- minced 1 1/2 cups fresh bean sprouts 1/2 cup coarsely shredded carrot 1/4 cup sliced green onions Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute 5 minutes. Add mustard and next 5 ingredients; saute 30 seconds. Add remaining ingredients; cook an additional minute, stirring constantly. Yield: 2 servings (serving size: 1-1/4 cup). >>From: "lexi@ibm.net" - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve warm. * Exported from MasterCook * Tuscan Greens And White Beans Recipe By :Seven Pillars of Health, Jay Solomon Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium yellow onion -- chopped 2 cloves garlic -- minced (2 to 3) 4 cups escarole -- coarsely chopped -- or spinach 3 tablespoons dry white wine 1 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 15 ounces cooked white beans -- drained -- or red kidney beans 1/4 cup chopped fresh basil In a large saucepan heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt, and red pepper and cook for 3 or 4 more minutes over medium-low heat, stirring frequently, until the greens are wilted. Stir in the beans and basil and cook for 3 minutes more until steaming. Remove from the heat and serve. Serves 4. Per serving: 208 Calories; 4g Fat (17% calories from fat); 12g Protein; 32g Carbohydrate; 0mg Cholesterol; 286mg Sodium Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat Reprinted in Nutrition Action Healthletter, May 1999. >From Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Buttermilk Ice Milk Recipe By :Cooking Light Serving Size : 16 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Vanilla Beans -- Split Lengthwise 2 Cups 2% Low-Fat Milk 3/4 Cup Sugar 1 Cup LowFat Buttermilk 12 Ounces Evaporated Skim Milk Scrape seeds from vanilla bean; place seeds and bean in a medium saucepan. Pour 2% low-fat milk into pan; cook over medium-low heat to 180° or until tiny bubbles from around edge of pan (do not boil), Remove from heat; discard vanilla bean. Pour vanilla-milk mixture into a large bowl, and add sugar, stirring until sugar dissolves. Stir in low-fat buttermilk and evaporated milk; cover and chill. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice milk into a freezer-safe container; cover and freeze at least 1 hour. >From: Sherilyn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Burgers, Jack's Recipe By :GRILLING' & CHILLIN', BOBBY FLAY & JACK MC DAVID #GR3601 Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Grains & Cereals Grilled, Smoked, Bbq Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked lentils 1 cup portobello mushrooms -- smoked, minced 1 cup bulgur 2 cloves garlic -- roasted and pureed 1 cup whole wheat bread crumbs 1 tablespoon Worcestershire sauce 2 tablespoons walnut oil 1/4 teaspoon tarragon -- minced Salt and freshly ground pepper to taste Prepare a wood or charcoal grill and let it burn down to embers. In a large mixing bowl, mash lentils until smooth. Add all other ingredients and mix until thoroughly combined. Refrigerate for at least 2 hours. Form into burgers. Brush the burgers with olive oil and grill for 6 minutes on each side or until done. Serve hot with your favorite condiments. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Vinaigrette For Cole Slaw Recipe By :Pat Hanneman Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- apple juice mustard honey little oil -- * -- or pureed pineapple -- or other fruit -- or pureed carrot or pureed beet -- or other vegetable * A little oil to make it all stick. Instead of oil, sometimes I add a pureed fruit (pineapple is good) or veggie (cooked carrot or beet is good). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wasabi Garlic Sauce For Steaks Recipe By :New Zealand Wasabi Limited Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups canned low salt chicken broth 1/4 cup chopped celery 1 tablespoon soy sauce 1 cup canned beef broth 3 garlic cloves -- chopped 1/2 cup chopped onion 1 teaspoon tomato paste 1/2 cup chopped seeded tomato 5 teaspoons NAMIDA Hot Wasabi paste 1/4 cup chopped peeled apple 1/4 cup chopped carrots Combine all ingredients except wasabi paste in large saucepan. Bring to boil. Reduce heat, cover and simmer 1 hour. Strain into medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes. Stir in wasabi paste. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with steaks. Cuisine: "Asian" Source: "New Zealand Wasabi Limited" S(Internet address): "http://www.wasabi.co.nz/top.html" >From: PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Western Spice Recipe By :Vegetarian International Cuisine Serving Size : 16 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon ground white pepper 2 tablespoons cayenne pepper 2 tablespoons ground fennel seed 3 tablespoons paprika 3 tablespoons garlic powder Combine all ingredients. Store in a sealed container. Makes almost 3 ounces TIPS: Combine and grind briefly in a coffee grinder. Substitute aniseed for fennel. Use rounded tablespoons full when substituting seed for ground spice. Instead of "tablespoons" use teaspoons to make enough to fill half a Schilling spice jar. Description: "A handy blend to add to salad dressings, grilled vegetables, beans, soups, stews or rice." Cuisine: "Vegetarian" Source: "Vegetarian International Cuisine" S(Location): "132 Hines Terrace, Wisconsin Dells, WI" Copyright: "1997 The Cheese Factory Restaurant" Yield: "1 cup" >From: PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : this is good sprinkled on chicken (foreman grill), fish and veggies; a little on rice or baked potato "fries". ps - I used teaspoon measures-full (instead of tablespoons) which made half a "spice-islands" size spice jar * Exported from MasterCook * Whole Grain Soy Burgers Recipe By :Soyfoods USA, Vol. 4, No. 3 Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Grains & Cereals Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces cooked soybeans -- (1 can) 1 tablespoon Worcestershire sauce 2 tablespoons tomato paste 1 tablespoon garlic -- minced ready-to-use 1/2 teaspoon oregano 3/4 teaspoon basil 2 teaspoons onion powder 1/2 cup oatmeal -- uncooked 1/2 cup wheat germ 4 whole wheat buns Mash soybeans in large bowl with fork or potato masher. Mixture does not need to be smooth and completely mashed. Add all other ingredients and mix until well blended. Divide into four balls and form each into pattie. Cook in skillet coated with vegetable cooking spray until browned well on each side. (Mixture can also be made into meatballs and cooked in oven). Yield: 4 patties. Serving size (without the bun): 1 pattie. Per serving: 312 calories, 11 g fat, 1.5 g sat fat, 24 g protein, 31 g carbohydrate, 167 mg sodium, 0 mg cholesterol >From: Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yucatan Chicken Lime Soup Recipe By :Steven Raichlen's Healthy Latin Cooking 1998 Rodale Serving Size : 4 Preparation Time :0:15 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 corn tortillas -- (6-inch diameter) -- cut into thin strips 1 large tomato -- halved crosswise and seeded 1 tablespoon olive oil 1 medium onion -- finely chopped 8 cloves garlic 2 serrano chile peppers -- or as many as -- 8 serrano chiles -- thinly sliced -- to taste (handle with gloves) 4 cups fat-free chicken broth (reduced-sodium) 1 1/2 cups shredded cooked chicken breast 1 bay leaf 4 tablespoons lime juice -- or more to taste 1/4 cup fresh cilantro salt and ground black pepper Preheat oven to 400F. Arrange tortilla strips on a baking sheet. Bake for 3 minutes, or until lightly toasted. Transfer to a plate to cool. Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin. Heat oil in a large saucepan over medium heat. Add onions, garlic and chile peppers. Cook for 4 minutes or until the onions are soft but not brown. Stir in tomatoes, stock or broth, chicken and bay leaf. Simmer for 5 minutes. Stir in 4 tablespoons of the lime juice and the cilantro. Season with salt and black pepper. Discard the bay leaf. Taste and add more lime juice if desired. Ladle into serving bowls, and sprinkle each with some of the toasted tortilla strips. Makes 4 servings. EACH 389 cals, 10.5 g fat. (24% cff) mc editing by kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Summer Squash And Pasta Recipe By :ReaLemon Easy Cooking with Zing Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried bow-tie pasta 1 medium zucchini -- thinly sliced 1 medium yellow squash -- thinly sliced 1/4 cups shallots -- finely chopped 2 tablespoons butter or margarine 3/4 cups chicken broth 1/4 cups lemon juice 1 tablespoons cornstarch 1 tablespoons honey 1/2 teaspoons dried dill weed 1/8 teaspoons salt 2 tablespoons parmesan cheese -- finely -- shredded (or parmesan cheese alternative) Cook pasta in large saucepan according to package directions, adding zucchini and yellow squash last three minutes. Drain; return to saucepan. Meanwhile, cook shallots in hot margarine in small saucepan until tender. Combine broth, lemon juice, cornstarch, honey, dill weed and salt in small bowl, add to shallots. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Pour over pasta mixture; toss gently to coat. Before serving, sprinkle with Parmesan cheese. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini And Feta Gratin Recipe By :Cooking Light March 1998 - Pg. 101 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Rice Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups long-grain rice -- cooked 1 Cup feta cheese -- crumbled* cooking spray 4 Cups zucchini -- sliced 1/2 Teaspoon salt 1/8 Teaspoon pepper 1 Teaspoon dried mint flakes 1 Dash ground nutmeg 3 Large eggs -- lightly beaten 1. Preheat oven to 375F 2. Combine rice and 1/2 cup feta cheese in a bowl, and press into a l0-inch quiche dish or pie plate coated with cooking spray. Steam zucchini slices, covered, for 5 minutes. Press zucchini gently between paper towels until barely moist. Combine zucchini, 1/2 cup feta cheese, salt, and pepper in a medium bowl, and arrange zucchini mixture evenly over rice. Combine mint flakes, nutmeg, and eggs, and stir well with a whisk. Pour over zucchini mixture. Bake at 375F for 40 minutes. Yield: 8 servings. Notes: I was pleasantly surprised at how good this was. Will make again. Made a few changes from the original recipes as follows: * I used low fat feta cheese instead of the regular to reduce the fat content even more. Instead of Mint and Nutmeg I used Hot Sauce (quite a few dashes) and a few red pepper flakes. Sprinkled a little paprika on top, but will use my Blackening spice blend next time. Formatted and Busted by RecipeLu By RecipeLu on Feb 28, 1998. - - - - - - - - - - - - - - - - - - - NOTES : This was a dish I tried last year, and have just recently made it again. It's really very good.