SUGAR BUSTERS APRIL/MAY/JUNE 2002 SECOND QUARTER RECIPE BOARDS

[Debelli]

This is the SUGAR BUSTERS APRIL/MAY/JUNE 2002, SECOND QUARTER RECIPE BOARD

When posting a recipe, please make sure all ingredients are SB LEGAL. If there are any ingredients that are NOT SB LEGAL, please post a note with an alternate ingredient that may be substituted in it's place.

If you would like to view any of the old recipe boards, please click on any one of the links below, and they will take you directly to that particular board:

JANUARY/FEBRUARY/MARCH 2002 FIRST QUARTER RECIPE BOARD:

http://www.3fatchicks.com/forum/showthread.php?threadid=12046

DECEMBER 2001 RECIPE BAORD:

http://64.119.161.199/forum/showthread.php?postid=133441&t=8839#post133441

NOVEMBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=10560

OCTOBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=9786

SEPTEMBER 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=9038

AUGUST 2001 RECIPE BOARD:

http://64.119.161.199/forum/showthread.php?threadid=7953

JULY 2001 RECIPE BOARD

http://www.3fatchicks.com/forum/showthread.php?threadid=6987

JANUARY-JUNE 2001 RECIPE BOARDS:

http://www.3fatchicks.com/forum/showthread.php?threadid=13439

YEAR 2000 RECIPE BOARD:

http://www.3fatchicks.com/forum/showthread.php?threadid=12700

If you find a bad link to any of the recipe boards, please take a moment to let me know so I can fix the problem. THANKS!

http://members.aol.com/eldemila/recipes.jpg

[Trishaloo]

This is an easy and quick side dish to make.

1 bunch of fresh asparagus, cleaned
Juice of 1 lemon
1 tsp of olive oil
1 tsp of butter
Salt and pepper to taste

Melt the butter with the olive oil. Throw in the asparagus. Season with salt and pepper. Saute until desired doneness. I like to leave mine really crunchy, really just heated through. Pour in the lemon juice. Saute about 20 seconds longer. Eat and enjoy.

You can vary the seasonings if you like, adding garlic or fresh herbs. I like to add some cajun seasonings.

[YellowRose]

Stone Ground Whole Wheat Bread For The Bread Machine

Recipe By : Sweet Talk Board
Serving Size : 24
-------- ------------ --------------------------------
1/2 Cup Water
1/4 Cup Old Fashioned Oatmeal

3 3/4 Cups Stone Ground Whole Wheat Flour
3 Tablespoons Vital Wheat Gluten
1 1/2 Teaspoons Salt
4 Tablespoons Splenda
1/4 Cup Chopped Walnuts
1/4 Cup Sunflower Seeds

1 1/2 Cups Milk -- Warmed
3 Tablespoons Olive Oil
1 Package Active Dry Yeast

Put the oatmeal into the 1/2 cup of water and set aside.

In a bowl, place all the dry ingredients (flour, wheat gluten, salt, Splenda, walnuts, sunflower seeds). Mix together.

In the bread container, put in the milk and olive oil. Add the soaked oatmeal then the dry ingredients. Make a little well in the flour mixture and put in the yeast. Set the machine on dough. When the cycles are completed, take the dough out of the container and knead until springy. Place in a greased 1 1/2 pound bread pan and put in a warm place to let the dough rise again for about 1 hour. Bake at 350 degrees for 30 minutes. The bread should sound hollow when tapped if it is done.
- - - - - - - - - - - - - - - - - -
NOTES : 3 tablespoons of powdered dry milk ( not instant) and 1 1/2 cups of water can be substituted for the 1 1/2 cups of milk.

The walnuts, sunflower seeds and oatmeal are optional. If you decide not to use the oatmeal, however, be sure to still use the water or substitute milk.

[Ellen]

I got this recipe from a dear Jamaican friend. I have made them with white flour for years, and decided to try to adapt them for Sugarbusters last night for dinner. I expected my picky kids to complain about the ww flour crust, but no one even noticed! Ask your butcher for the suet. Trim any meat off it, and partially freeze, then coarsely chop it and put into the food processor. When it resembles coarse meal, stop. Don't over process, or it will get too soft and the consistency of crisco. I put it in a ziplock bag and keep it in the freezer, measuring out what I need.


Filling:

2 pounds lean ground beef
1 T thyme
2-3 scallions minced
2 scotch bonnet peppers
1 t salt
1 cup ww bread crumbs

Mix the beef, salt, thyme and scallions. VERY carefully mince the peppers, discarding the seeds and webbing. DO NOT touch your face, mouth or eyes until after you have washed your hands thoroughly, as these peppers are really really hot! If you don't like spicy, use only one, or a habanero instead. Mix the minced pepper with the beef. Cook over medium low heat without water or grease until meat is cooked. Add breadcrumbs and cook about 20 minutes more. Remove from heat and cool.

Pastry:

1 1/2 cups finely minced suet. (partially freeze and put in a food processor)
1 t salt
1 t paprika (for color)
4 cups sg ww pastry flour

Mix well, then add:

2/3 - 1 cup ice water

Mix until it can form a crumbly ball. If too dry, add more ice water. Put in an airtight bag in the fridge until ready to assemble.

To assemble:

Roll dough VERY thin. Cut into about 6 inch circles. (I use a lid to a small saucepan, and it works great!) Put about two tablespoons of the meat mix on one side of the round. Use a bit of water on the edges to help seal. Fold over the meat to bring edges together, and press with a fork to seal. Bake on ungreased cookie sheet for 35 minutes at 375 degrees. Makes about 36, or make 4-5 dozen smaller cocktail size (four inch circle).


You can also make these with chicken. Use a bit of curry powder with the chicken.

[Quivondra]

Ok. Is it not totally the perfect time to grow some basil and make some pesto? So summery..

This is from Somersizing:

Basil Pesto

1 or more garlic cloves
3 tbls. unsalted butter
1/4 tsp. ground white pepper
pinch of nutmeg
1/2 cup grated parmesan cheese
2 cups loosely packed basil leaves, stems removed
1/4 cup flat-leaf parsley leaves, stems removed
1/4 extra virgin olive oil
salt and pepper

To a food processor fitted with a steel blade, add the garlic, butter, white pepper, and nutmeg. With the processor running, add the parmesan, then the basil and the parsley. Trickle the oil into the processor until the sauce is smooth. If necessary, add a little hot water to the sauce in order to reach the desired consistancy. Then add salt and pepper to taste. Toss with whole wheat pasta.

optional: add walnuts and pine nuts

[THE BIG ORANGE BABE]

Storm's 2 minute Salsa recipe
Did I send out this salsa recipe already? I better do it again, just incase. Its too yummy to miss!
Slice up jicama like potato chips to dip in it! Heaven!

Salsa:
Mix in blender:
one bunch cilantro
four tomatoes
5 green onions
pinch of Cayenne powder
3 tablespoons Olive Oil
1/2 teaspoon Celtic Sea Salt

(Substitute celery for tomatoes for green salsa!)

ENJOY

BOB

[Ellen]

1 lb fresh asparagus
1 T soy sauce (dark if available)
2 t sesame oil
1 t red wine vinegar
dash of splenda, or agave

Snap hard ends off asparagus, and slice diagonally into 1/2 inch pieces. Put asparagus pieces in boiling water for 1 minute, remove and rinse with cold water. Mix rest of ingredients together thoroughly, toss with cooked asparagus. Serve cold.

[Ellen]

2 pounds country style pork ribs
1/2 cup soy sauce
3 quarter size slices of ginger
2 cloves garlic, peeled
water to cover

Put ribs in big pot, add rest of ingredients, just covering with water. Bring to a boil, let simmer 5 to 10 minutes. Cool.

Grill sauce:
1 T hoisin sauce ( the brand I get has 3 grams of sugar per serving)
1 t agave
1 T grated ginger
2 cloves garlic crushed, or grated
2 T soy sauce
2 T sesame oil

mix together well

Grill ribs over medium fire brushing lightly with grill sauce.

[Ellen]

1 medium onion, chopped
2 cloves garlic
2 T chopped celery
1/2 cup peanut oil
1/3 cup rice vinegar
1 T lemon juice
2 T grated ginger
2 T sugar free ketchup
2 T soy sauce
1 t agave
pinch of pepper

Put all ingredients in a blender jar and process until smooth. Serve on salad.

[Debelli]

BOB sent this to me in an e-mail from a site on the web-though it was worth posting on the board, sounds good, and easy!!!

GRILLED PERSIAN BEEF KEBABS

1 1/2 pounds Beef Tenderloin or Sirloin -- fat trimmed off
1 medium Onion -- cut in 1" pieces
3 tablespoons Lime juice
3 tablespoons Extra virgin olive oil
1 tablespoon cracked Black Peppercorns
Salt to taste
2 tablespoons Unsalted Butter

Cut meat into 1" cubes; then cut each cube in half. Slide beef
squares onto skeweres through the 1/2"-edge of the meat; place on a shallow non-reactive platter.

Puree onion in food processor or blender; pour puree over kebabs, turning to coat both sides.

Douse kebabs with lime juice, olive oil, salt and pepper, again turning to coat both sides. Marinate up to 1 hour at room temperature while grill is being prepared.

Grill kebabs until cooked to taste: 1-2 minutes each side. Transfer kebabs to platter; rub each with a little butter. Serve at once, using a pice of lavash (flat bread) to protect your hand as you slide the beef off the
skewer.

[YellowRose]

Smothered Cornish Game Hen

Serves 8

4 Whole Cornish Game Hens
4 1/2 Tablespoons Butter
4 1/2 Tablespoons Flour
3 Cups Chicken Broth
3/4 Cup Sherry
Salt And Pepper

Prepare hens by cutting them in half and removing the skin on at least some. Place the hens in a baking dish. In a skillet add flour to butter and stir well. Slowly add broth and sherry. Cook until slightly thickened, blending and stirring constantly. Add salt and pepper to taste. Pour over the hens. Cover and bake 350 degrees F. for about 1 to 1 1/4 hours. Uncover the last few minutes if you want more browning.
I turn the hens once during the cooking period and ocassionally baste them.If I want a really low fat meal, I skin the hens before cooking and also prepare the sauce without the butter.

Serve with cooked brown rice.

[THE BIG ORANGE BABE]

Guacamole Dip



2 very ripe avocados
2 Tbsp. onion, chopped fine
1 clove garlic, minced
1/2 red pepper, cut fine
1/2 green pepper, cut fine
1 medium ripe tomato, peeled and chopped
2 stalks celery, chopped fine
1 Tbsp. lime or lemon juice

Halve the avocados, remove pits and scoop flesh into a glass container. Mash with a fork and blend in remaining ingredients. Serve as quickly as possible. Serve w/ fresh veggies.



BOB

[Rosalie]

Makmoora

1 savoy cabbage thinly sliced
1 large onion sliced
1 large leek thinly sliced
5 spring onions finely chopped
2 cups burghul (bulgur wheat)
3 cups chicken stock
1 tsp mixed spices (see recipe below)
1 tsp cinnamon powder
1/4 tsp nutmeg
1 tbs ground cumin
2 chillies finely chopped
3 tbs olive oil for cooking
1 tbs lemon juice
1 tbs worcester sauce
Salt & pepper

Fry onions and leeks until soft. Add mixed spices, cumin, chilli, cabbage. Cover and fry on low heat for 10 mins stirring occasionally. Add burghul and stir in well. Add chicken stock, salt, pepper, worcester sauce and lemon juice. Stir. The stock should just cover the burghul. Bring to the boil then cover and simmer for 10 mins. Check to see if the juices have evaporated. If burghul is not yet cooked, add 1/2 cup of water to it and allow to simmer for 10 more minutes. Switch off heat and leave to stand for 20 mins. Serve warm with salad.

Lamb Shawarma

1 kg boneless lamb shoulder
1 cup malt vinegar
2 tsp mixed spices (see recipe below)
1/4 tspn. ground cardamon
1/4 cup yoghurt
Salt & pepper

Cut the meat into small thin slices. Marinate using all the above ingredients for 4 hours or overnight in the fridge. Put the meat with the marinade in an oven tray and bake covered in a hot oven for 1 hour, stirring once. Uncover and put back in the oven for 10 more minutes, or till the meat is well cooked. If desired, pour out the fat for a healtier option. Serve with sliced tomatoes, onions, and chopped parsley, rolled in a pitta bread topped with Taratour Sauce or Hummus. Serves 4 - 6.

Chicken Shawarma

8 chicken thighs
1/2 cup malt vinegar
1 tsp mixed spices (see recipe below)
1/4 tspn. ground cardamon
1/4 cup yoghurt
1 tbs oil
Salt & pepper

Slice the chicken. Marinate using all the above ingredients for 4 hours or overnight in the fridge. Put the chicken with the marinade in an oven tray and bake covered in a hot oven for 30 mins, turning once. Uncover and put back in the oven for 5 more minutes, or till the chicken is well cooked. If desired, pour out the fat for a healtier option. Serve with sliced tomatoes, onions, and chopped parsley, rolled in a pitta bread topped with Taratour sauce or Hummus. Serves 4.

Lebanese Mixed Spices

Allspice
Black pepper
Cinnamon
Cloves
Nutmeg
Fenugreek
Ginger

Mix together 1 tspn of each of above spices and store in covered jar.

All recipes from the following website.

http://www.lebaneserecipes.f9.co.uk/Lebanese.htm

[Solly]

Finally got around to typing these recipes. Hope you like them

Strawberry Jell-O Salad

2 C ground pretzels
1 ½ sticks of butter (melted)
2 8 oz cream cheese
2 C sugar (I used 1 cup agave)
1 carton of whipping cream
2 3oz package of strawberry Jell-O
2 C pineapple juice ( I used apple juice)
2 pkg of frozen strawberries ( I just used individual frozen strawberries and filled up the bowl). Do not thaw

Mix pretzel and melted butter. Press in a 9x13 pan. Bake 10 minutes @ 400. Cool completely
Mix cream cheese and agave. Spread over pretzels.
Whip cream, sweeten to taste with Splenda, etc. Spread over cheese.
Dissolve Jell-O in 2 C of boiling apple juice. Add strawberries. Stir until Jell-O becomes almost set.
Spoon Jell-O and strawberry mixture over whipped cream. Refrigerate.


[COLOR=blue]

[Solly]

Here's the Oven-Fried Chicken that I thought was so good.

Oven-Fried Chicken (from Cooking Light Magazine)

¼ C low-fat buttermilk (used skim)
2 chicken breast halves (about 1 pound skinned)
2 chicken drumsticks (about ½ pound skinned)
2 chicken thighs (about ½ pound skinned)
½ C all-purpose flour (used sgww)
1 t salt
½ t ground red pepper
¼ t white pepper
¼ t ground cumin
Cooking Spray

1. Combine first 4 ingredients in a large zip-top plastic bag, seal. Marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 450.
3. Combine flour, salt, peppers, and cumin in a second large zip-top bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour, lightly coat each chicken piece with cooking spray. Return chicken, one piece at a time to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.
4. Place chicken on a baking sheet line with parchment paper. Lightly coat chicken with cooking spray. Bake at 450 for 35 minutes or until done, turning after 20 minutes.

1 serving = 1 breast half, or 1 thigh and 1 drumstick.
Calories 263, protein 38.4 g, carbs 14.9g, fiber 0.8 g, chol 11-mg, iron 2.2mg, sodium 754mg, calc 73mg.


I did not have any buttermilk nor the time to marinate to I put the ckicken in a bowl of skim milk while I prepared the flour mixture.
I did not have red or white pepper so I just used black and increase amount. I doubled the flour and used 3 breast halves and 6 drumsticks.

Hope you like it.

[Ellen]

This is a great appetizer. It can be made ahead, and it is served cold, or at room temperature.

4 boneless chicken breast halves
1 quarter size piece of ginger
1 small onion peeled and quartered
2 stalks of celery with leaves

Bring a 4 quart pan of water to boil. Add ginger, onion, and celery. Let cook a few minutes, add chicken. Bring to a boil, then turn off and allow to sit for about 15 minutes until chicken is just done. Slice into 1/2 inch thick strips, set aside. Reserve broth for other uses.

Sauce:

3 T natural peanut butter
1 T Asian Sesame oil
1 T peanut oil
1 T soy sauce (dark if available)
1 T red wine vinegar
2 T grated ginger
1-2 cloves garlic minced
1 green onion, minced with green tops too!
1 teaspoon red pepper
1 T. ground Szechwan peppercorns
1/2 teaspoon splenda, or agave

Mix in order given, to form a thick paste. Add a bit more sesame oil if too thick. Toss gently with chicken. Serve at room temperature.

(if you like hot stuff, add more red pepper- Szechwan peppercorns are available at Asian markets. It is good to toast them in a hot dry skillet before using. I keep them in a pepper grinder, and it works fairly well!)

[Ellen]

I hope I did not post this already...I can't remember, and I did not see it...so here goes!


To serve 8:

6 cups chicken broth
1 small head of nappa, sliced crossways into 1/2 inch thick strips
2 green onions minced
1 T ww pastry flour
2 eggs, beaten with a dash of salt


Bring broth to a boil, add nappa, and green onions. You can add any other vegetables that you would like, such as strips of carrots, pea pods, spinach leaves, or mushrooms. Remove about 1 cup of the broth, and mix in the flour bit by bit, until smooth. Add to the rest of the broth in the pan and bring to a boil. Once it thickens slightly, reduce heat, and begin to stir in a circle slowly. While stirring, add eggs in a thin stream. Once egg is set, serve immediately.

[CountryMom4Him]

4 bell peppers
1 onion
1 1/2 to 2 pounds ground beef
smoked sausage
1 can Rotel
1lb brown rice
2 small cans tomato sauce
Cajun Seasoning
Garlic Powder
Parmasan Cheese

Cut the tops off of the bells peppers. Clean and cut in half. Cook in the microwave till soft. In the mean time chop the leftover tops of bell peppers and onions. Add to the browning hamburger meat.
Cook until onions and peppers are tender. Add seasonings to taste. I add lots of garlic.

To the meat add the rotel, rice and enought water to almost cook the rice. When the rice has about 15 minutes left add the tomato sauce and sausage. (cut sausage into thin circles)

When done. Line a pan with a little of the rice mixture. Then lay the cooked bell peppers on top. Fill with the rest of the rice mixture. And top with a little parmasan cheese. Ready to serve.

Not low fat but very delicious.

Love,
Crystle

[tree]

San Bei Ji (3 cup chicken) - from Taiwan.
This recipe doesn't use any oil (like others out there), although a little sesame oil can be drizzled on afterwards.

3 cups water
3 cups rice wine (not vinegar!)
2.5 cups red. sodium soy sauce
1 Herb package labeled "roast wine chicken" or similar ( at Oriental FS)
1 whole chicken cut up (I use 12 chicken legs)
BIG slices of ginger (for easy removal).
Add all ingred. in a big pot. Boil 1 hr on medium heat.

Good on the first day, but even better the second day.
Enjoy!

[tree]

Here's a recipe I found on a chile lover site -
Mulato Chili w/ Cocoa
4 dried mulato chiles (very HOT)
1 onion chopped
2 T oil
1 t cinnamon
1 t garlic salt
1 T oregano
1 T cumin
3 garlic cloves, minced
2 lg cans stewed tomatoes
tomato juice for thinning

Add at end:
2 t unsweetened cocoa powder
1-1/2 c cooked black beans

Soak chiles in hot water for 25min until soft. Saute onion in oil until translucent. Add garlic, chile, spices + stewed tomatoes w/ juice. Simmer 25min. Add cocoa powder and black beans. Stir well. If the chili is to thick, add tomato juice to desired consistency.

Really good - very filling. I didn't have the chiles, so I left them out. I used 1 15oz can of black beans. I only used 1 can of stewed tomatoes, and mixed in 1/2# cooked ground beef at the end. Enjoy :T

[THE BIG ORANGE BABE]

2 tsp extra-virgin olive oil
1/3 c chopped white onion
1/2 green bell pepper, seeded and cut into strips
1/2 poblano or red bell pepper, seeded and cut into strips
1 jalapeno pepper, raw, seeded and cut into tiny stips
(retain the seeds and add for additional hotness!)
8 oz organic crushed tomatoes
2 tsp cayenne pepper or aleppo pepper
sea salt
2 large eggs
freshly ground black pepper to taste.

Heat and empty cast iron skillet dry on medium heat, then add the olive oil and saute the onions and sweet peppers until soft, about 5 mins, stirring with a wooden spoon.
Add the jalapeno and tomatoes and cook until the mixture just begins to thicken, about 8 minutes.
Add the sleppo or cayenne pepper and some sea salt to taste and adjust the seasoning for your preference.
Break one egg at a time into a bowl and slide it into the skillet while the tomato and pepper mixtureis simmering. Cook for another 8 minutes, spooning the sauce over the eggs until they are set. Divide the dish in half and serve in individual bowls topped with black pepper.

Serves 2

per portion
Cal 197
Pro 9grm
carb 19grm
fat 10grm
sat 2.6 grm

[Trishaloo]

Unfortunately, I'm not really sure of amounts here, but this is the kind of recipe that you can easily adjust to suit your own personal tastes. I created this by accident one day and the whole family loved it. The shredded wheat stayed really crispy.

Boneless skinless chicken breasts cut into strips
1/2 cup of low fat ranch dressing
1 cup of shredded wheat, crunched up into crumbs
1 tbsp of grated parmesan cheese
Seasonings of choice. I use salt, black pepper and cajun seasonings.

Marinate the chicken breasts in the ranch dressing for 30 minutes to an hour. Mix the cheese, shredded wheat, and seasonings together. Bread the chicken in the crumb mixture. Place on a cookie sheet and bake at 400 for about a half hour.

[CountryMom4Him]

Warning...this makes 1 gallon and is very addicting..:)

1 large can crushed tomatos (about 6 pounds)
1 cam mexican rotel
1 can Chipotle peppes(they are a roasted Jalapenos)
1 Jar pickled jalapenos

3 fresh jalapenos
1 extra large onion or two mediums
2 bell peppers
2 to 3 stalks of celery
3 heads of garlic diced or small jar of smoked garlic
5 teaspoons of sugar---use about 5 packs of splenda..it's suppose to be hot and sweet..so add a little more if you need too.
about 1/4 cup of water

Open the can of tomatos and put into pot with rotel. Chop all other ingredients. Be sure to use jalapeno juice. Probably about half the jar. I don't measure so not sure. Then add to pot. Cook till fresh veggies are tender. Cool and store in fridge. If you prefer a smooth salsa blend in the blender after cooled.

Hope your family enjoys it as much as mine.

Love,
Crystle

[CountryMom4Him]

2 chopped green tomatos
1 onion
1 jalapeno
garlic powder
A tad of olive oil

In a cast iron skillet put a tad of olive oil. Chop all ingredients into hot skillet and cook till just soft.

This can be served like a relish to go with food or as a side dish. I eat it as a meal. Very hot but refreshing summer dish.

Love,
Crystle

[sef]

HiedieHo All!!!

I found this in a Reynolds Aluminum Foil ad. My family loves it!!



MEXICAN CHICKEN DINNER

2 boneless, skinless chicken breast halves
1/2 c. chunky salsa (I've used regular at times, it's fine)
2/3 c. canned black beans or red kidney beans (we like black)
1/2 c. shredded cheddar cheese.

If making packets for the grill: Center each breast on a large piece of foil. Top with salsa, then beans. Close sides of foil to make a sealed packet. Grill 11-13 min. on a closed grill. Sprinkle with cheese before serving. Serves 2

For my family I make 5 or 6 breasts in a roasting pan, top with appropriate amount of salsa and beans, cover pan tightly with foil and bake at 450' for approx. 20 min. or until done. Remove foil, top with cheese and serve.

We all know you can sub low fat cheese.

[sef]

HiedieHo All!!!

This is from RS Golden Edition Cookbook.

FRIENDLY GARLIC CHICKEN

3 Large heads of garlic (about 40 cloves)
2 T. plus 2 t. virgin olive oil
8 Chicken thighs skinned
1 c. chopped parsley
3/4 t. salt
Freshly ground pepper
Freshly ground nutmeg

Preheat oven to 375'

Separate garlic into cloves. In a saucepan of rapidly boiling water, blanch garlic for 30 seconds.

Run garlic under cold water. Traim tops and bottoms of garlic and slip off skins.

Pour olive oil into a 3 to 4 qt. casserole with tight fitting lid. Add garlic and toss to coat with oil. Add chicken and turn to coat with oil. Scatter parsley over top and sprinkle with sale, pepper and nutmeg.

Cover and bake 1 hour.

Makes 8 servings.

I think the parsley negates the effects of the garlic. It is good.

Although it calls for fresh spices you can use standard jarred kind.

[Debelli]

Got this off another site and tweaked it to be SB LEGAL. I made it this morning:eek:

PUMPKIN BREAD

1 egg
1 2/3 C. Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 C. Applesauce
1/2 C. Agave
1 C 100% Natural Pumpkin
1/2 C. Water

In a bowl, combine flour, baking soda, baking powder, cinnamon and nutmeg. In a medium size mixing bowl lightly beat egg, then mix applesauce, agave, pumpkin and water. Gradually add dry mixture to wet mixture, mixing together thoroughly. Pour into 14 x 8 inch bread pan sprayed lightly with non-stick cooking spray. Bake at 350 degrees for approximately 50 minutes to 1 hour (when toothpick inserted comes out dry-just watch it after 45 minutes). Cool the bread on a rack. Store in sealed container.

Optional: Glaze with a small portion of agave and sprinkle with ground peanut crumbs. Yield: 1 loaf of bread.

NOTES: I baked this for 45 minutes, put in a toothpick which came out clean, but when I sliced it open, it was still a bit damp at the bottom, so could of use a few more minutes-either that or it's VERY moist! It's pretty good I must say, not too sweet though, so if you want it sweeter, you could try adding a bit more agave and lessen the water. No idea how big my pans was either. This made a 29.5lb loaf. Have to stick it in the freezer, I'm bound to eat way too much otherwise!!!:eek:

[Debelli]

These came from the sign listed above.

CHEESEY WAFERS

1/2 C Butter
3/4 C Arrowhead Mills whole wheat flour
1C finely grated cheddar cheese
1/4 C Chopped Pecans
1/4 C Arrowhead Mills Flax Seeds
1/4 Tsp Cayenne Pepper


Mix flour and butter together to resemble fine bread crumbs. Add remaining ingredients. Mix well. Form into ball, and refrigerate until firm. Roll into balls and flatten with hand. Bake at 350 for 8 minutes. Makes about 8 servings.

***************
AMARANTH SALAD DRESSING

1C Vegetable oil
1/2C toasted Arrowhead Mills Amaranth Seeds
2Tsp Tamari Soy Sauce
2 Cloves Garlic, minced

Combine all ingredients, mix wel. Refrigerate overnight to blend flavor. Use as desired.


****************
These sound delicious to me!!!!:D

SESAME SEED COOKIES

1/2 C Honey (USE AGAVE!!)
1/2 C Butter
1 Egg or Egg substitute
1 1/2 C Arrowhead Mills Whole-Wheat Flour
1/2 C Arrowhead Mills Sesame seeds, lightly toasted
1Tsp pure vanilla
Grated rind of 1 orange

Blend together honey and butter, add egg or substitute, orange rind and vanilla. Stir in flour and sesame seeds. Drop by teaspoon onto oiled cookie sheet. Bake at 375 for about 8-10 minutes.


***************
YEAST PANCAKES

2C milk
2 eggs(beaten)
2Tbsp cold pressed safflower oil
2Tbsp raw honey (USE AGAVE!!!)
3Tbsp Red Star yeast
2C Arrowhead Mills flour
1tsp sea salt

Mix liquid until lukewarm in a saucepan; mix dry ingredients in a bowl. Combine the two mixtures and beat 1 min. Then let it set for 5 min.

Pour on hot, oiled griddle and cook till done. Turn over when mixture sets on top like pancakes. Turn only once. Serve with sun-butter and maple syrup.

[Jenn in MN]

Deli Chicken in a Crockpot (Very easy!)

1 sm. whole chicken (I use up to 4 lb. one in 3.5 qt crock)
Olive oil cooking spray
Seasonings of choice
Aluminum foil

Remove innards from chicken. Spray or coat with olive oil. Sprinkle seasoning all over (I've used Lawry's Seasoning Salt, Lemon Pepper, and Garlic Powder/Pepper).

Spray inside of crockpot with Pam or other cooking spray. Take several pieces of aluminum foil and crumble them up into balls. Place foil balls along bottom of crockpot (usually 4-6 depending on the size piece you use). This sounds weird, but it's what gives it the "deli" taste, plus it keeps the chicken out of the drippings.

Place chicken on it's back in crockpot. Cook on high about 5-6 hours (it doesn't come out the same on low!).

Be careful removing from crockpot - mine usually falls apart, it's that tender!

Enjoy! :D

[Debelli]

This recipe came from a bag of ARROWHEAD MILLS FLOUR

QUICK SWEET ROLLS

3 1/2 cups WW pastry flour
1 1/2 cup water
3 tbsp. honey (use agave in place of this, or another sweetener)
1 1/2tbsp vegetable oil
1 1/2 tsp sea salt (optional)
3 1/2 tsp baking powder

Filling: nuts, cinnamon, dried lemon or orange peel
Butter
Agave


Mix all dry ingredients, except filling. In separate bowl, blend all liquid ingredients. Stir mixtures together. Toll into rectangular shape on a floured surface. Brush with soft butter, drizzle with more agave. Sprinkle with filing. Roll and slice in 1" pieces. Places flat in oiled baking pan. Bake 425 for 18-20 minutes or until brown on top.

TIP: Try using unflavored dental floss to cut nice clean pieces.

[Debelli]

Also from the ARROWHEAD MILLS FLOUR BAG:)

PASTRY PIE CRUST

1 cup WW Pastry Flour
6 tbsp. veg. oil
3 tbsp. cold water

Blend all ingredients. Press evenly into a 9: pie pan. Prick bottom of crust a few times with a fork. Bake at 375F for 12-15 minutes until done.

[GatorGal]

CHICKEN AND BROWN RICE BAKE

1 fryer chicken, cut up into pieces
2/3 C brown rice
6 Cups chicken broth or water or a combination of the two, I use 4 C canned broth and 2 C water
1 onion, sliced
10-15 cloves raw garlic, peeled
Optional: 1 fresh tomato, sliced, and 1 bell pepper, sliced
Salt and pepper to taste

Lightly brown chicken pieces in skillet with just enough oil to prevent sticking. Place in 3 qt. casserole dish (or larger). Put onion slices on top of chicken and sprinkle garlic around in the casserole dish. If desired, put tomato and pepper slices on top of chicken also. Put rice and broth/water into saucepan and boil for 5 minutes. Pour rice and broth over chicken, distributing the rice evenly between the chicken pieces. Bake, uncovered for about 1 1/2 hours at 350F. This will be very runny when you assemble this dish, but in baking, the rice will absorb all the liquid and you will have a delicious flavorful dish. This can also be made with pork chops instead of chicken.

[Debelli]

Found this recipe on the following site and thought it was worth passing along:

http://www.mindconnection.com/recipes/fitpumpkin.htm

Fit Pumpkin Cheesecake


Ingredients:

15 oz can of pumpkin
8 oz Ricotta cheese
8 oz nonfat plain yogurt
1 tsp vanilla extract
1 tbsp ground cinnamon
1 tsp allspice
1/4 tsp ground cloves
1/8 tsp salt
1/2 cup honey or maple syrup (USE AGAVE!!!!)
(or use 1 tbsp for less carbo)
2 eggs amp 4 whites
(or use 5 whole eggs)

Preheat oven to 425 DegrF
Mix pumpkin, cheese, and yogurt.
In separate bowl, beat eggs.
Add eggs to mix, mix thoroughly.
Add vanilla and other ingredients.
Mix thoroughly.
Pour mixture into pie pan.
Place in oven.
Reduce oven temperature to 350 DegrF.
Bake 40 to 50 minutes.
When you can insert a knife into the middle and it comes out clean, pie is done.
Cool on a rack for about 2 hours.
Best when served immediately.
Refrigerate, but don't freeze.


Nutrition facts (prepared as above):

8 servings per cake.
150 calories per serving.
12 grams protein
1.5 grams of fat
20 grams of carbos
17 grams of sugar

[Debelli]

Here's another good sounding one from the same site as the one above:

http://www.mindconnection.com/recipes/zucchinibread.htm



Zucchini "Leanie" Bread

Try this recipe, if you want zucchini bread without getting the insulin rush most such recipes provide.



Ingredients:

3 cups shredded unpeeled zucchini
2.5 cups whole-grain flour
1/2 cup wheat germ
1/2 cup skim milk
1/4 cup canola oil or olive oil
1/4 cup honey or molasses (USE AGAVE)
2 tbsp ground cinnamon
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp mace
1/2 tspcloves
4 egg whites (or 3 whole eggs)


Instructions:

Preheat oven to 350°F. Smear a thin film of olive oil on one 9- x 5-inch loaf pan.
In large bowl, combine ingredients one at a time, mixing as you go--but add zucchini last, and only after thoroughly mixing the other ingredients.
Pour batter into pan, into shape of loaf.
Bake 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted in center comes out clean.
Cool on wire rack 5 minutes. Remove from pan and cool completely on rack.

[Rosalie]

Chana Hummus

2 cups cooked chana dal (about 1 cup uncooked)
Juice from 1/2 a lemon
1/2 tsp salt
1/4 tsp pepper
2 tsp ground cumin
1 tsp ground coriander
1/4 cup tahini
2-3 cloves garlic OR 1/2 onion, chopped

Rinse the chana dal and soak in hot water for about an hour or in fridge overnight. Cook in boiling water until tender, about 30-45 minutes depending on soaking period. If soaking is omitted then cook for about 1 hour. Drain, reserving about a quarter cup of liquid.

Put all ingredients in food processor or chopper and process until smooth and creamy. If too thick add a little more water or lemon juice. Adjust seasoning to taste.

Above recipe adapted from a recipe on Rick Mendosa's website.

Here's the link to the original recipe: http://www.mendosa.com/recipe4.html

[Toni48]

opps

[Toni48]

Curried White Bean Dip
Yield:6 servings
1 glove garlic, peeled and minced
1 1/2 cups cooked white beans
1 teaspoon curry powder
1 Tablespoon extra-virgin olive oil
1/4 teaspoon gound white pepper
1 Tablespoon minced fresh oregano or 1 teaspoon dried oregano
Juice of 1 lemon
Salt to taste

Combine ingredients in food processor; process until smooth.

Per serving: 68 calories; no fat; no cholesterol; 4 gram protein; 13g carbohydrate; 1g sugar; 5gfiber; 1mg sodium; 39mg calcium

Pita chips make a perfect partner.

[THE BIG ORANGE BABE]

As you know, Falafel is traditionally deep fried, but here's*a low-fat baked version.

1 C. (237 ml) medium grade bulghur wheat
1 C. (237 ml) cooked garbanzo beans, well drained
3 slices whole wheat bread, soaked in water and squeezed dry
3 cloves garlic, crushed
3 T. fresh parsley, minced
1 t. baking powder
1 1/2 t. ground cumin
1/2 t. ground coriander
1/2 t. paprika
1/4 t. cayenne pepper
1 1/4 t. salt
Freshly ground black pepper
*
Soak bulghur in warm water to cover by 1 1/2" (3.5 cm) for 1 hour. Drain off excess water.
Preheat oven to 400 F. (gas mark 6). Put all ingredients into a food processor including the soaked bulghur wheat. Process until everything is well combined. If mixture seems too dry and will not process well, add 1 to 3 T. water. Adjust seasonings to taste.
Lightly oil 2 baking sheets with canola oil. Drop falafel mixture from a teaspoon onto baking sheets. Flatten slightly with a fork for more even baking.
Bake 10 minutes. Turn the falafel over with a spatula and bake for 10 to 12 minutes longer. Makes 45 to 50 small falafel cakes.
*
*Bulghur wheat is available in natural food stores and Middle Eastern grocery stores.
*
Tahini Sauce
*
makes a tasty topping over the falafel or a sauce to moisten the falafel in a pita sandwich.
1 C. (237 ml) sesame seed paste (tahini)*
1/2 C. (118 ml) + 1 T. lemon juice
3 ‚ 4 cloves garlic, finely minced
1/4 t. ground cumin
1 to 1 1/2 t. salt**
3/4 C. (177 ml) to 1 1/4 C. (296 ml) water

Combine all ingredients in a medium-sized bowl. Using a whisk, beat briskly into a smooth sauce. This takes about 1 to 2 full minutes of beating. This sauce can be served at room temperature or chilled. Refrigerate leftovers. Keeps well for 5 to 7 days. Makes 1 1/2 cups (355 ml).

BOB

[THE BIG ORANGE BABE]

Garlic Parmesan Chicken



Chicken Breast (as many or as few as you need)
Butter
Crushed Garlic (I use the jar kind from
Christopher Ranch- 1 carb per tsp.)
Shredded parmesan
1 egg
Toothpicks


Beat egg and set aside. Pound chicken until about 1/4 to 1/8 inch thick. Put one tablespoon of butter and one teaspoon of crushed garlic in the center of the breast. Roll the breast up keeping the butter and garlic in the middle and secure with toothpicks. Dip chicken in egg and then in parmesan to coat outside. Cook at 350 for about 20 minutes or until done. ;)

[Toni48]

4 oz cream cheese
3/4 cup milk
2 Tablespoons ww flour
16 eggs

preheat oven to 350 line jelly roll pan (15 1/2 x 10 1/2) with foil. generously grease or spray with cooking oil. Beat flour milk cream cheese and eggs until smooth.. there will be small chunks of the cream cheese. bake until the eggs are set 15-18 minutes..add your extras and sprinkle with cheese. roll up the omelet beginning at the narrow end of the pan and using foil to lift roll up the omelet. cut into 1 1/2 inch slices to serve.. it serves 6 to 8

extras
I use grated cheddar cheese, toasted pine nuts, asparagus, and tiny sliced roma tomatoes..
you can add bacon ham or whatever else you like..
I hope that you like it !!!! It is one of our family favorites

[Debelli]

In my search for eggplant dishes I came across this one on the web and thought it looked pretty good (and easy). See my notes below.


Eggplant Gratin

1 1/2 c. onions, finely chopped
3 T. extra-virgin olive oil
1 (1-lb.) eggplant, cut into 1/2-inch pieces
1/3 c. plus 2 T. fresh parsley leaves, minced
1/2 c. fresh Parmesan, grated
1/2 c. dry bread crumbs



In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately-low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water, steam the eggplant, covered, for 10 minutes, or until it is tender. Transfer it to a colander, and let it drain 5 minutes. In a bowl, toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and pepper to taste. Spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, bread crumbs, and the remaining 2 tablespoons parsley. Sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon of oil. Bake the gratin in the middle of a preheated 400° oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.

MY NOTES: I made this dish when my Mom was here and we both gave it a "two-thumbs up!" We thought it was not only delicious, but VERY easy to prepare.

I cooked the onions in just 1tbl of oil, put in some salt, used some bread crumbs that I made from some rye whole grain bread from Harry's in Hotlanta and found that there was more than enough topping to have leftovers, so I think you can reduce the parm. cheese AND the bread crumbs to 1/3c each and reduce the parsley a tad as well for the topping. It was so good, I made another batch the same night!!!!

[Debelli]

From the Whole Grain Baking Sampler

WHOLE-WHEAT ENGLISH MUFFINS


1 tablespoon active dry yeast
1/2 cup warm water
Pinch of sugar or honey
1 cup scalded milk, cooled to lukewarm
2 tablespoons vegetable oil
About 4 cups whole-wheat flour, divided
1 1/2 teaspoons sea salt

Soften yeast in the water with a pinch of sugar; when it bubbles, add milk, oil and 2 cups flour. Mix well and cover. Let rise in a warm place to rise for about 1 hour.

Mix together salt and remaining flour. When the sponge is light, add to it enough of the salted flour to make a soft dough.

Beat the dough well. Cover and set in a warm place to rise. When dough is doubled, turn it out onto a floured board and lightly work in a little flour.

Roll dough out to about 1-inch thickness. Cut into large rounds; cover and allow to rise for about 1 hour.

Bake slowly on both sides on a lightly greased griddle. Serve hot. Split cold muffins and toast them. Makes about 1 1/2 dozen muffins.

[Debelli]

Eggplant Cutlets

1 lg. eggplant
3 T. mayonnaise
1 T. water
2 T. lemon juice
dash garlic powder
6 T. grated Parmesan cheese
6 T. bread crumbs



Spray cookie sheet. Blend mayonnaise, water, lemon juice
and dash of garlic powder in a shallow plate. Combine cheese
and bread crumbs on wax paper. Trim eggplant and cut into
3/4 inch slices. Dip each slice into mayonnaise mixture,
turning to coat each side, then press lightly into crumb mixture.
Arrange on cookie sheet. Place tray in 450° oven for 5 minutes
each side.

[Debelli]

Can you stand just one more eggplant recipe???:shrug:

Eggplant Fritters

1 large eggplant, 1 1/2 lb. - cut into 1/2 inch slices
2 T. olive oil
1 egg, lightly beaten
2 cloves of garlic, minced
4 T. chopped fresh parsley
2 1/4 c. plain ww bread crumbs
1 c. grated Parmesan cheese
1 c. feta cheese. crumbled
3 T. flour
Salt and freshly ground black pepper



Preheat oven to 375°. Brush the eggplant with olive oil and
place them on baking sheet. Bake for about 20 minutes until
tender. Chop the slices finely and place them in a bowl with
the egg, garlic, parsley, breadcrumbs and cheeses. Add
salt and pepper to taste. Mix well. Let mixture stand for 20
minutes. If mixture looks very sloppy, add more bread crumbs.
Divide mixture into balls and flatten them slightly (smaller balls
for appetizers, larger ones when used as a main course). Place
the flour on a plate and season with salt and pepper. Coat the
fritters in the flour. Shallow fry the fritters for about one
minute on each side, until golden brown and drain on paper
towels.

[sef]

Please keep in mind there are no set amounts, these are apporximations of what I use. I don't measure. Except the shrimp comes in 2# bags and that's the amount I use.


In a large frying pan melt 1 1/2 - 2 sticks of butter. Add several chopped cloves of garlic or 1/4 c. dried garlic rehydrated. Cook a few minutes to blend flavors. Add 2# fresh or thawed frozen shrimp, salt and fresh ground pepper. Cook until shrimp are pink, do not overcook or shrimp will be tough.

Fresh ground pepper gives a little more flavor than regular ground pepper. In MHO.

You can add a bit of lemon juice if you like.

Someone on the Board said they added parmesan cheese too.

Let your imagination soar!!!!

I serve over brown rice.

Shirley

[THE BIG ORANGE BABE]

Mediterranean Roasted Vegetable Sandwich

2 baby eggplant or 1 Japanese eggplant
1 small zucchini
1 small yellow summer squash
1 Portobello mushroom cap, cut in wedges
1 small red onion, cut in wedges
1/2 small red pepper, cut in 1/2-inch strips
1/2 small yellow pepper, cut in 1/2-inch strips
1/4 cup infused oil (such as basil oil)
1 Teaspoon fresh basil, chopped
1 Teaspoon fresh thyme leaves, chopped
4 Muffins, split, toasted
1 cup (8 ounces) hummus
1/4 cup pine nuts, toasted
Basil or thyme for garnish
1/2 cup seeded Roma tomato, finely chopped
Infused oil


Trim ends of eggplant, zucchini and summer squash; sliced diagonally into 1/4-inch slices. Combine with mushroom, onion and peppers in bottom of broiler pan or 15-inch x 10-inch jelly roll pan. In a Pyrex measuring cup, combine 1/4 cup oil and chopped fresh herbs. heat in microwave on High 1 to 2 minutes. Drizzle over vegetables, tossing lightly to coat evely. Roast in preheated 500° F oven 15 to 20 minutes, turning vegetables over twice to roast evenly. Remove from oven; cool to room temperature.

Spread each toasted muffin half with 2 tablespoons hummus. Arrange overlapping vegetable slices and strips over wedges of mushroom to give a peaked effect. Sprinkle with pine nuts and garnish with a sprig of basil or thyme. Arrange 2 muffin halves on each plate. Sprinkle plate with chopped tomato and drizzle with oil.

ENJOY



BOB

[Debelli]

This sounded so interesting, and SB LEGAL too!:D


Feta, Sweet Potato And Spinach Crustless Quiche

Ingredients:

2 teaspoons olive oil
1 red onion, cut into thin wedges
1 clove garlic, crushed
600g/21oz sweet potato (kumara) peeled, cut into 1.5cm cubes
2 1/2 cups baby spinach leaves (firmly packed)
1 cup milk
6 eggs (*see note below)
250g/9oz feta cheese, crumbled
nutmeg
freshly ground black pepper
1/2 cup grated parmesan cheese
2 tablespoons pinenuts

Method:

Grease a large flan dish.

Heat oil in a large non-stick frying pan, add onion and garlic and cook until onion is soft, about 2 minutes. Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.

Add spinach and cook, stirring 1 minute until spinach is wilted. Cool. Add feta cheese, stir to combine and place into prepared flan dish.

Beat eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.

Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180 C/360 F 30-35 minutes until puffed and golden.



NOTE: I'd try using 1 cup eggbeaters and 2 eggs in place of the 6 eggs called for.

[THE BIG ORANGE BABE]

SQUASH CASSEROLE


3 cups of sliced yellow neck squash ____ that big (bout 4-5)
2 eggs
2 c shredded 2% sharp chedder
1 med sweet onion chopped as fine or as coarse as you like
2 tbs milk
1 c cream of celery soup (use chicken if you don't like celery)


in a glass bowl...beat together the eggs, soup (no water), milk,
cheese & onion...add the squash and with your hands...toss to coat...put into your favorite pan...it you want it thin...put it into
a 9x13....if you want it thicker put it into the next size down.
I use my caphalon chef pan..perfect...pat it down making sure that it covers the bottom really well..no particular reason, just sounded good :)

Bake uncovered for 45 min to 1 hr...or until squash is tender and the cheese is brown...

(you can cook the squash first if you want to, but it will make too much water)

VIOLA!!!! :eek:

[THE BIG ORANGE BABE]

Balsamic Vinegar Marinade
Note from Cheri:
I came up with this recipe to use in my Grilled Vegetable Salad with Goat Cheese, but it also works great as a meat or chicken marinade. If you plan on using this marinade on beef or lamb, substitute red for white wine.




4 garlic cloves, minced or pressed
2 tsp. fresh rosemary
1 tsp. fresh oregano
2/3 cup olive oil
1/3 cup balsamic vinegar
1/3 cup Worcestershire Sauce
1 cup dry red or white (depending on what your using the marinade for) wine




Mix all ingredients together. Marinade meat for several hous or overnight and grill. Use also to marinate vegetables, as in our Grilled Vegetable Salad with Goat Cheese.

***********
Grilled Vegetable Salad with Goat Cheese

I love this great grilled salad served either hot of the grill or cooled to room temperature. It even works chilled, but I prefer it warm. While I usually use my balsamic vinegar marinade, but most any marinade will work.
Adding the goat cheese on top of the hot vegetables makes it melt, making a creamy "dressing."

Use any mixture of grilled vegetables you like. My grilled vegetable salads usually include some combination of the following: red and yellow cherry tomatoes, zucchini, yellow or other summer squash, Vidalia onions, mushrooms, bell peppers, Belgian endive, parboiled potatoes, asparagus, artichoke hearts, eggplant. Use whatever vegetables you like.





4 cups mixed vegetables, cut for grilling
1 recipe balsamic vinegar marinade (follow link for recipe)
4 oz. crumbled goat cheese




Serves 4
Marinate vegetables in balsamic vinegar marinade (or marinade of your choice) for at least an hour. Grill vegetables over hot coals until somewhat charred on the outside and tender on the inside (about 10-20 minutes, depending on the vegetable). Remove from grill and place hot vegetables on plates and top with crumbled goat cheese. Serve.

Note
Cut the vegetables into small chunks. If vegetable pieces are too thick, the inside won't cook while the outside will burn. For grilling, you can either thread chunks of vegetables onto skewers or use a grill basket. This handy gadget is available wherever barbecue supplies are sold and prevents cut vegetables from falling through the grate.



*************************
Homemade Prepared Horseradish
Note from Cheri:
Instead of buying prepared horseradish, here's an easy way to make your own at home -- cheaper and no preservatives!


11/2 cups peeled horseradish root, cut into small pieces
1 cup vinegar (I like cider vinegar)
3 teaspoons sugar
3/4 teaspoon salt




Makes About 2 Cups

Put all ingredients in a blender and puree. Cover and store in refrigerator. Be careful when handling the hoseradish root, as it is strong!


*******************

Horseradish Cream Dipping Sauce

3 T prepared horseradish with beets
1 C light sour cream
salt to taste
Combine ingredients in a medium mixing bowl and mix well. Season to taste with salt.

*****************
Steak and Burger Marinade

This isn't really a marinade, but rather a sauce that you brush on the meat while it's cooking. You can also use it for veggie burgers or portabella mushrooms and for food being cooked on the stove top or barbeque. The sauce will keep in your refrigerator for several weeks.

The recipe is inspired by a sauce made by Jonnie Parkinson, a former owner of Biloxi, Mississippi's Project Lounge. The Lounge is a local hangout that's known for having the best burgers or steak sandwiches anywhere. This sauce is the reason.





1/2 cup soy sauce
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup Worchestershire Sauce
1/2 tsp. liquid smoke
6 minced garlic cloves
1/4 tsp. black pepper
hot sauce to taste




Makes about 1 1/2 cups

Combine all ingredients. Generously brush both sides of steak or burger with sauce. Place on grill or pan and use a pastry or sauce brush to brush on additional sauce while meat cooks.






ENJOY!!!!!

[Debelli]

From the GOOD FOOD COOKBOOK:

ESAU'S POTTAGE

Serves 6

1 onion chopped
1 Tbs. olive oil
1/2 tsp. groun cumin
1/2 tsp. ground coriander
2 cloves garlic, minced
1 cup red lentils
3 cups beef or vegetable stock
1/2 lb. spinach
1 tsp. salt or to taste

In a large stewing pot, sauté chopped onion in olive oil with cumin and coriander. Add garlic at the last moment and brown. Add lentils and stock. Stir well and bring to a boil. Reduce heat. Simmer 45 minutes until lentils are tender; cook 10 minutes longer if necessary. Add spinach 15 minutes before serving and salt to taste.

[THE BIG ORANGE BABE]

COOK IT UP AND ENJOY!!!



Sweep the Kitchen Quiche


6 eggs

1 pound of meat of your choice (diced or chopped)

1 1/2 cup shredded yellow cheese of your choice (can also use white cheese, but watch those carbs!)

8 oz chopped spinach

1 cup heavy whipping cream

salt

pepper (or cajun seasoning) to taste


Grease glass Corel dish, bake at 350 until knife comes out clean (somewhere around 45 mins).

Makes 4 servings, carb count about 3g per serving






Cool Squash Soup

2 cloves of garlic, crushed

1 large onion, chopped

2 tablespoons unsalted butter

6- 8 small sliced yellow summer squash

3 cups chicken stock (made from 4 chicken bouillon cubes in 3 cups of water) (I'd probably use real broth since I make and freeze mine--K)

1 cup half & half and cream

dash of nutmeg

salt and pepper to taste

fresh basil leaves for garnish

I begin by crushing the cloves of garlic and chopping the onion then I sauté them in unsalted butter. Now I use the real stuff. Once the onions begin to turn a golden color, I add the sliced yellow summer squash. I use the small ones because they are more tender.

To this I add the chicken stock made from little chicken bullion cubes that are packed with flavor. I dissolve four cubes in three cups of water for a little added taste. I let this cook for 20 minutes on medium heat until the squash is tender. Then I let it cool before I puree it all together.

Now I add the half of half-and-half, a dash of nutmeg, and salt and pepper to taste. After all of this is blended together I store it in the refrigerator until it is chilled. And when I serve it, I use yet another symbol of summer, fresh basil. I just chop it, and sprinkle a little on top.

I like this recipe because you can prepare it well in advance. It will serve six to eight people and it is a delicious and cool way to bring summer to close.

Dana's Note: I ran this through my handy-dandy nutrition analysis program, and using 8 squash, and given 8 servings, this comes to 9 grams of carb per serving, with three grams of fiber, for a usable carb count of 6 grams. 3 grams of protein per serving. If you'd like to cut that, the easiest way is to reduce the amount of onion a bit. I figure a "large" onion comes to a cup, chopped. I ran the analysis with 3/4 cup of chopped onion, and the carb count per serving dropped by a gram. Ran it again with 6 squash instead of 8, and it dropped by another gram. Thus do we carve a few grams out of our daily intake...

I copied these from:
DANA CARPENTERS HOLD THE TOAST NEWSLETTER

[sef]

COLE SLAW

For the party I went to I made this quanity, but I often make it it in smaller amounts.

1 Small-medium head green cabbage
3 Large green peppers
1 Pound package of carrots
Clean peppers, peel carrots, trim cabbage and core. Cut all into largish pieces.

Fill blender about 3/4s with water, add some of the vegetables and using grate or chop button, pulse short bursts til veggies swirl, don't let it go too long or you will have liquid! Pour into strainer and repeat until all are grated.

Put into a large bowl. Add a cup of cider vinegar or white vinegar, whichever you prefer. I use either one. Add about 2 c. water, a couple dashes of salt, pepper, granulated garlic (optional) and 1/4 c. or so of sweetner. I used Splenda but have used Equal.

Mix together. I can only say adjust to taste. Too vinegary add more water, too sweet add more Splenda, etc. You get the idea. There are no definite measurements. You can use more or less of everything.

The party guests thought it was great! A little different from the usual mayo dressing.

I have also made it until recently without carrots, but like the flavor they give.

Shirley

[Rosalie]

Moving up.