Closed Thread
 
Thread Tools
Old 04-22-2003, 12:11 PM   #16  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

From GREAT GRAINS:


Apricot and Pecan Brown Rice


Serves 4

1/4 cup pecans, toasted and chopped
2-1/2 cups chicken or vegetable broth
1 cup brown rice
1/4 cup coarsely chopped dried apricots
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. fresh lemon juice
2 Tbs. safflower oil
2 celery stalks, chopped
4 scallions, chopped
1/4 cup chopped parsley
1/3 cup nonfat plain yogurt
1 Tbs. Dijon mustard


Preheat the oven to 375 degrees F. Lightly coat a 2-quart baking dish with vegetable cooking spray.

In a medium saucepan, heat the broth over high heat to boiling. Add the brown rice, apricots, and salt. Reduce the heat to low, cover, and cook until the rice is tender, about 45 minutes.

In a large bowl, combine the rice mixture with the pepper, lemon juice, oil, celery, scallions, parsley, yogurt and mustard. Mix well. Stir in the toasted pecans. Spoon the rice mixture into the prepared pan. Cover with a lid or aluminum foil and bake for 15 minutes. Uncover and bake 15 minutes longer, or until crispy on top.
Debelli is offline  
Old 04-25-2003, 10:17 AM   #17  
Goddess
 
Fillise's Avatar
 
Join Date: Mar 2001
Location: Auburn, AL USA
Posts: 1,161

Thumbs down Yummy Blueberry Muffins

At last--I've found a blueberry muffin recipe I like!

This is from recipe-zaar

2 cups whoel wheat flour (I use pastry)
1 tsp baking soda
1 1/4 cups buttermilk
2 egg whites lightly beaten
1/3 cup vegetable oil
1/2 cup agave
1 cup blueberries, fresh or frozen

1. Preheat oven to 325

2. Coat 12 muffin cups with cooking spray

3. Sift together the flour and the baking soda

4. In a separate bowl, whisk together the buttermilk, eff whites, oil, and agave until creamy, then stir in the blueberries.

5. Pour the wet ingeredients into the dry''

6. Fold together with a rubber spatula until the batter is moist, yet remains slightly lumpy,

7. Pour into muffin cups and bake 30-35 minutes.

Nutrition information:

Serving size 1 muffin: 184 calories. From fat, 59 calories. Total Fat 6.6 grams (Sat fat 1 g, Poul un sat. 3.7g, Monounsat. 1.6g)
Cholesterol 1 mg. Sodium 143 mg., Total Carbs 29.1 g Dietary Fiber 2.8g. Protein 4.3 g.

Note: These muffins freeze extremely well. I place two into a zip lock bag and freeze them. If I put them out the night before I want them (in the bag) they thaw and taste fresh by the next morning. It's important to let them thaw in the same bag you froze them in--that way they won't dry out.

Susan
Fillise is offline  
Old 04-27-2003, 09:51 AM   #18  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

From Stealth Health:

Spinach-Cheese Squares

Serves 6

6 egg whites
1 whole egg
1/3 cup all-purpose flour (use ww instead)
1 tsp. dry mustard powder
1/2 tsp. baking powder
1 10-oz. package frozen chopped spinach, thawed and well drained
1 4-oz. can diced green chilies
1 cup nonfat cottage cheese
1 cup shredded reduced-fat sharp cheddar cheese
1 cup shredded reduced-fat Swiss cheese


Preheat the oven to 350º F. Spray a 10 x 10 inch baking pan with non-stick vegetable spray.

In a large bowl, use an electric mixer on low to beat the egg whites and whole egg. Mix in the flour, dry mustard, and baking powder. Do not over-mix or the final product will be tough.

Beat in the spinach, green chilies, cottage cheese, cheddar cheese, and Swiss cheese. Pour the mixture into the prepared pan. Bake for 45 to 50 minutes until golden brown and the center is set. Remove from the oven and let stand for 15 minutes. Cut into six squares and serve.

Per serving: 210 calories, 23 g protein, 7 g fat, 13 g carbohydrate, 59 mg cholesterol
Debelli is offline  
Old 04-27-2003, 09:53 AM   #19  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

Hazelnut Jam-filled Thumbprint Cookies

Use a variety of jams—raspberry, apricot, blueberry—to make these rich-tasting, colorful cookies. Kids love to make the thumbprints.

Yields 2 dozen cookies

Prep time: 15 minutes

Cooking time: 15 minutes

2 cups whole-wheat pastry flour
1 cup hazelnuts, ground
2 teaspoons baking powder
¼ teaspoon sea salt
1/3 cup canola oil or melted, unsalted butter
1/3 cup orange juice
1/3 cup agave
1¼ teaspoons almond extract
¼ teaspoon vanilla extract
SF Raspberry, blueberry or apricot preserves

1. Preheat oven to 350F. Combine flour, ground hazelnuts, baking powder and salt in a mixing bowl.

2. In a separate bowl, mix oil, juice, syrup, and almond and vanilla extracts together. Add wet ingredients to dry and mix well, kneading a little.

3. Use a tablespoon to scoop dough and form into balls. Flatten into circles. Place on lightly oiled or parchment-lined cookie sheet. Indent each cookie with your thumb and put ½ teaspoon preserves in the imprint. Bake 15 minutes or until edges turn golden.
Debelli is offline  
Old 04-27-2003, 09:57 AM   #20  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

Agave-Graham Muffins

Makes: 12 muffins

Dry Ingredients:


1 1/2 cups graham flour
3/4 cup wheat germ, toasted
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger

Wet ingredients:

1 cup plus 3 tablespoons low-fat butermilk
1/4 cup canola or corn oil
1 large egg
1/4 tablespoons agave
1 teaspoon vanilla extract


Preheat the oven to 350°F. Coat a muffin tin with spray, oil, or butter and set aside. Combine all the dry ingredients thoroughly in a large bowl. Whisk together all the wet ingredients in a medium bowl. Add the wet ingredients to the dry and mix just untl evenly blended, using as few strokes as possible.

Fill each muffin cup with batter. Bake for about 20 minutes, or until the tops begin to brown. Remove from the pan and place on a cooling rack. For optimal taste, let cool completely before serving.
Debelli is offline  
Old 04-27-2003, 09:59 AM   #21  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

From: http://www.nutritionlifestyles.com

Whole Wheat Pancakes

2 cups Whole Wheat flour
1 tsp salt
2 tsp baking powder (Rumford- non aluminum)
½ tsp soda
2 cups buttermilk
2 eggs
2 tbls oil
1 tbl honey (use agave or other sweetener)

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Add together. Mix well
4. Cook on hot griddle.

To make waffles, separate eggs, stiffen egg whites and fold in as last step.
Debelli is offline  
Old 04-27-2003, 10:02 AM   #22  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

From: James Kirkland <[email protected]>

Meringue Cookie Treats

2 Tbsp Non-fat powdered milk
3 tsp Stevia Blend or 1/4 to 3/8 tsp. of Stevioside (white extract)
2 egg whites at room temp.
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Mix dry ingredients together. In a separate bowl, beat egg whites. While beating, slowly add the dry ingredients. Beat until mixture is stiff. Add vanilla and mix just until blended. Place small half-teaspoon size drops on oiled parchment paper. You can use a pastry bag to make the drops.

Bake in preheated oven at 350 until dry all the way through and slightly golden, about 25 minutes. Remove from oven and allow to cool. Store in an airtight container. Makes about 45 drops.
Debelli is offline  
Old 04-27-2003, 10:04 AM   #23  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

These sounded easy, but haven't tried my hand at it after doing the conversions.


PEANUT BUTTER COOKIES



1 cup natural peanut butter
1/2 tsp vanilla
1/2 tsp salt
1/2 cup agave
1 1/4 cup whole wheat pastry flour

Mix together and bake at 350* for 10 minutes.
Debelli is offline  
Old 04-27-2003, 10:09 AM   #24  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

From GLOBAL HEALTH:


Lentil Salad with Cucumber Vinaigrette

Makes: 4 servings

Ingredients:

1 cup green lentils
1 onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
1/2 red onion, chopped
1/2 teaspoon gingerroot, peeled and chopped
1 1/2 tablespoons lemon juice
1 1/2 tablespoons soy sauce
2 teaspoons ground black pepper
1 cucumber, peeled and diced
1 teaspoon sherry vinegar
1 branch of dill
1 teaspoon Dijon mustard
3 large tomatoes, chopped


Directions:

Boil the lentils and onion for about 45 minutes in water. Drain the lentils and cool. Transfer the lentils to a bowl and add the carrots, celery, red onion, ginger, lemon juice, soy sauce, and pepper. Mix well and set aside.

Place the diced cucumber in a blender, add the sherry vinegar, dill, and Dijon mustard. Blend until smooth.
Place tomatoes on the lentil mixture and pour the vinaigrette.

Nutritional Information:

Serving size: 1 cup
Calories: 65
Fat: 0.5 g
Cholesterol: 0 mg
Protein: 4 g
Carbohydrates: 12 g
Fiber: 2 g
Sodium: 240 mg
Debelli is offline  
Old 04-27-2003, 10:11 AM   #25  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

Cheese Danish
from EmmBee

You need a mini casserole pan - 4" X 4"

About 2 T crushed almonds
1 packet equal
1 T butter

Melt butter, mix together almonds, equal and butter in mini casserole pan. Press to bottom of the pan.

4 oz cream cheese
2 - 3 packets of equal
1 egg

Beat together in a bowl until smooth. Pour on top of almond "crust", bake at 350 for 20 minutes._ Take out and cool (I stuck mine in the freezer for 30 minutes while taking a shower). Yummy!!!!
Debelli is offline  
Old 04-27-2003, 10:12 AM   #26  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

From the Low Carb Cookbook by Fran McCullough:

LC SPINACH PIE

Serves 8

2 10 oz packages whole leaf frozen spinach, defrosted
2 tbsp. butter
1 bunch scallions including the firm green, chopped (about 3/4 c)
1/2 medium onion, chopped
6 eggs beaten well
1 15 oz container whole milk ricotta
1/2 lb. feta, crumbled
1 tbsp. chopped dill
1/4 c chopped parsley
Pinch of grated nutmeg
Salt and pepper to taste
Olive oil for pan

Per serving: protein 9 g fat 16.9 carb 5 g

Preheat oven to 350

Let spinach drain in a colander in the sink. Easiest way to get excess moisture out is to line hand with double thickness of paper towels and squeeze handfuls of spinach dry. Chop and set aside.

Melt butter in large skillet; when it foams add the scallions and chopped onion. Cook over medium_ heat until soft then add spinach and sprinkle of salt and pepper; cook for 3 min stirring from time to time.

Beat eggs in large mixing bowl and whisk in the ricotta.

Stir in remaining ingredients then oil a 13x9 inch baking dish well including the sides. Mix spinach with egg/cheese mixture, taste for seasoning, and pour in the pan (note: at this point I added more salt).

Bake pie for 30-40 min until moisture disappears and top has dappled golden spots. Remove from the oven and let sit 5 min before serving. Even yummier the next day!
Debelli is offline  
Old 04-28-2003, 11:54 PM   #27  
Senior Member
 
Rosalie's Avatar
 
Join Date: Sep 2000
Location: Toronto, Canada.
Posts: 984

Default

Crockpot Cranberry Pork Roast
  • 3-4 pound Pork Roast trimmed of fat
  • 1/2 tsp. poultry seasoning
  • 1/2 cup cranberries
  • 1/4 cup orange marmalade
  • 1/2 cup apple juice

Mix together last three ingredients. Brown roast in pan in small amount of oil. Place in crockpot and sprinkle on the poultry seasoning. Spread cranberry mixture over the roast and cook on high for about 6 hours or low for 9-10 hours.

I made this a few days ago and used some left over cranberry sauce that I had made. I used about 6 oz. of the sauce. The original recipe which I found in a cookbook when I was browsing in the bookstore called for the whole berries. Also orange juice but I replaced that with the apple juice as that is what I had on hand and it turned out delicious.
Rosalie is offline  
Old 04-29-2003, 05:53 PM   #28  
Senior Member
 
Rosalie's Avatar
 
Join Date: Sep 2000
Location: Toronto, Canada.
Posts: 984

Default

Cream of Broccoli Soup

2 small heads broccoli
1 1/2 cups chicken stock (or 10 oz. can plus 2 oz. water)
2 cups 2% milk
1-2 bayleaves (optional)
1/4 c grated parmesan cheese
Salt and pepper to taste

Cut broccoli into small pieces and cook in chicken stock for about 15 minutes. Add the milk, salt and pepper and bayleaves (if using) and bring to a simmer and continue cooking until tender. Remove the bayleaf and puree soup in blender. Return to pan and sprinkle parmesan cheese on top. When cheese is melted stir soup and serve.

I used the bayleaf when I made this yesterday and it really added a nice flavour.
Rosalie is offline  
Old 05-08-2003, 10:18 AM   #29  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

Raspberry Spinach Salad With Baked Crusted Cheese

Yield: 2 Servings

Ingredients

1/2 c part-skim farmer's cheese
1 c feta cheese, crumbled
1 clove garlic, crushed
1/2 ts fresh dill weed snipped
1/4 c whole wheat pastry flour
2eggs, beaten
1/4 c fine bread crumbs, toasted
1clove garlic, crushed
1/3 c rice wine vinegar
2 tb fresh or frozen raspberries
1 ts honey
1/3 c olive oil
1 tsp fresh ground black pepper
10 oz spinach washed and dried
2 scallions, sliced

Instructions

First, make the cheese patties by placing the farmer cheese, feta cheese, garlic and dill in a blender or food processor. Blend until well combined. With a tablespoon and floured hands, form the cheese into 2 large or 4 small patties.

Spread the flour in a shallow plate, the egss in a shallow bowl and the bread crumbs in another plate. Carefully dredge each patty in flour, themdip in the egg, and finally roll in the bread crumbs, gently pressing so the crumbs adhere. Dip each patty once more in the egg and coat again with crumbs. Place patties on a lightly oiled baking sheet and refrigerate until 20 minutes before serving.

Preheat the oven to 350#161#F. Bake the cheese patties until well browned (about 20 minutes).

While the patties are baking, prepare the dressing. Place the garlic, vinegar, raspberries, honey, oil, and pepper in a jar with a tight-fitting lid. Shake vigorously until well emulsified and set aside.

Arrange the spinach leaves and scallions in a large bowl and toss with the dressing. Divide the spinach between the plates and top each with a hot cheese patty. Grind fresh black pepper over each and serve immediately with a basket of hot French bread.


Recipe by: The Garden of Earthly Delights Cookbook
Debelli is offline  
Old 05-08-2003, 10:24 AM   #30  
SUPER CHICK aka Moderator
Thread Starter
 
Debelli's Avatar
 
Join Date: Apr 2000
Location: Miami, Florida
Posts: 4,190

Default

Sounded interesting, though I don't know where it came from:


DROP SWEET COOKIES

4 ounces soft tofu
1/2 cup brown rice syrup (USE AGAVE)
3 tablespoons canola oil
1 1/2 tsp vanilla extract
1 cup whole-wheat pastry flour
1/2 tsp each: baking powder, baking soda and salt
3/4 tsp ground nutmeg
54 whole almonds (optional)


Preheat oven to 350o._ In_ a blender, blend tofu, syrup, oil and vanilla until smooth._ Set aside.

Sift together dry ingredients._ Stir in tofu mixture and stir to combine._ Drop by teaspoonfuls onto ungreased baking sheets._ Top with almonds.

Bake for 7 minutes or until cookies are still puffy and have just begun to brown on the bottom.

Makes about 4 dozen cookies.
Debelli is offline  
Closed Thread

Related Topics
Thread Thread Starter Forum Replies Last Post
Sugar Busters July/aug/sept 2003, Third Quarter Recipe Board Debelli Recipes 38 09-27-2003 11:54 AM
SUGAR BUSTERS JAN/FEB/MARCH 2003 QUARTERLY RECIPE BOARD Debelli Recipes 56 08-25-2003 06:00 PM


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



All times are GMT -4. The time now is 04:37 PM.


We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.