Summer Barley-Bean Salad
Servings: 4 – 6

2 c Cooked barley
1, 15 oz. Can pink or kidney beans, drained
2 Tomatoes, chopped
1 Cucumber, chopped
2 Stalks celery, chopped
1/4 c Chopped fresh basil leaves
1 T. Dijon mustard
1/2 c Fat-free Italian dressing

Combine all ingredients and chill.

Calories: 181
Total Fat: 1
Fiber: 7

This is the recipe I mentioned in the Passover thread on WW General. It is from the April 2000 issue of Vegetarian Times; they actually call the recipe Bubalah (i.e. grandma), but it appears that was a family nickname used by the writer. (I didn't have time to put this into MasterCook to export.)

CHREMSEL

2 large eggs, separated
.25 tsp kosher or coarse salt
3 to 4 Tbs. matzoh meal
.75 tsp vegetable oil
1 tsp. sugar

1. In medium bowl, with electric beaters on high speed, beat egg whites until stiff peaks form when beaters are lifted.

2. In another bowl, whisk together yolks and 1/4 cup water. Whisk in salt, then matzoh meal, 1 tablespoon at a time, until incorporated. Mixture will be thick. With rubber spatula, gently fold in beaten egg whites until blended.

3. In 8-inch skillet, heat oil over medium-low heat until very hot but not smoking. Add batter and gently spread to make even layer. Cook until underside is golden, about 4 minutes. Flip and cook until second side is golden, 2 to 3 minutes.

4. Slide pancake onto serving plate and sprinkle evenly with sugar. Cut into wedges and serve.

Per serving: 140 cal., 7G protein, 6G total fat (1G sat.fat), 12G carb, 213mg cholesterol, 330 mg sodium, 0 fiber.

For the puffiest pancakde, separate eggs when cold but bring egg whites to room temperature before beating.

We have a restaurant locally that serves a fantastic "Pollo" salad bowl. I decided to try and duplicate it at home and it has become one of my favorite quick/low pointmeals

First I fill a large bowl with
shredded romaine/cabbage (3 to 4 cups depending on how hungry you are)
then I top it with 1/2 cup cooked rice
then 1/2 cup heated canned beans (S&W has some fabulous new tex-mex flavored beans)
then some salsa 1/2 cup or so(I use homemade but you could use whatever)
OPTIONAL:
cheese (I have found tho that since you can't really taste the cheese I don't waste the points)
onions
olives
crushed baked tortilla chips (really adds crunch)
sour cream

Quick/cheap/filling!!!

From Cooking Light Sept 2000 issue:

1 pound small okra pods
1 1/2 tbsp white vinegar
salt
2 tsp olive oil
1 1/2 cups chopped onion
1 cup chopped tomato
dash sugar
dash black pepper
1/4 cup chopped fresh parsley

1. Combine okra, vinegar, and 1/8 tsp salt in a bowl. Let stand 1 hour, stirring occassionally.
2. Heat oil in skillet over medium-high heat. Add onion and saute 7 minutes or until tender. Stir in 1/8 tsp salt, tomato, sugar and pepper. Reduce heat and simmer 15 minutes. Add okra and cook for 40 minutes more, or until tender. Stir in parsley.
Yield: 8 x 3/4cup servings, 50 cal/1.3fat/1.5fibre per serving.

I did the frying with olive-oil flavoured Pam only (and a little water). Which would make it a 0-point item! Also, i didn't have any parsley. It was fine without. Also, i didn't cook it quite as long as it suggested... 30 minutes tops, after adding the okra. It was fine. Letting the okra sit with the vinegar and salt on it is supposed to help reduce the "slime" factor. It did seem to work.




[This message has been edited by Incredible (edited 09-22-2000).]

Mediterranean Lentils and Rice

2 tsp oil
1 onion, minced
2 tsp cumin
1 tsp cinnamon
1/2 tsp cayenne
1 tsp salt
3/4 c dry lentils (brown or green)
2 c broth or water
1 14-oz can crushed or diced tomatos (or 2c chopped fresh also works)
1/3 c dried currants (or raisins - who has currents just lying around??)
2 c water
feta or parmesan (optional - but feta really is good on top mmmmm)
cooked rice

If you haven't already got cooked rice on hand, put it on now.

Saute onions and spices for 10 minutes or until onions are soft. Add lentils and broth, bring to boil, cover, reduce heat and simmer for 30 minutes. Add tomatos and currants, cook 10 minutes more, or until lentils are tender. Serve lentils over rice,
topped with cheese if desired.

I just love this stuff... the recipe is easy, and the result is a sweet/savory combination, very filling, and leftovers work well in a "wrap", slightly heated or cold. The recipe came from a book called "Vegetarian Express Lane", don't know the author, you can get it at Chapters. The original recipe called for 2 Tablespoons oil... uh, yeahhhh right. Not necessary, not at all. I've also made it with canned lentils, by cutting the water down to 1/2 cup (adding more if needed to reach desired consistancy).. i add the raisins along with the onions and make sure the onions are really soft.. then add the lentils/tomatos and cook 10 minutes... saves half an hour and is mushier than the made-with-dry version, but still acceptable.

Deb

Glazed Acorn Squash

Prep time 10 min, Bake time 60 min
4 servings

2 acorn squash, 1-1 1/2 lb each
4 T maple flavored syrup
4 T marg. (for fewer points, spray with Pam)

(opt. 4 T heavy whipping cream in place of marg.)

1. Heat oven to 350 degrees
2. Cut each squash lengthwise in half, remove seeds and fiber.
3. Place squash cut sides up, in ungreased pan.
4. Spoon 1 T syrup, marg., (or whipping cream) into squash, or spray with Pam and add syrup.
5. Bake uncovered for about 60 minutes or until tender

Need help with points.

Claories 130, Fat 1, Fiber 5 (marg.no w.cream) 3 points??

Calories 160, Fat 6, Fiber 5 (with whipping cream, no marg.) 2 points??

I made this last night and was very good.

Boiled cauliflower until soft. Drained, added 1 tsp margarine, splash of milk, pepper and some cheddar cheese & mashed together. Sprinkled some parmasean cheese on top & served. Next time I am leaving out the milk.

I enjoy cauliflower cooked this way too. It doesn't taste quite like mashed potatoes, but has a similar texture. A tip - cook the cauliflower in the microwave with very little water (a few tablespoons) as otherwise it's hard to drain all the water off and it can be a bit soggy. Also, go easy on adding milk as cauliflower won't absorb liquid like potatoes do because they are not starchy. Frozen cauliflower works well.

Its not creamy like potatoes but its good !!

Get a head of cauliflower boil it until its very very very soft
Then in the colandar, smash it to drain any water
Put it in a mixer
Add butter & salt, pepper
You can add in some milk but i wouldn't b/c it makes it runny.

You can bake it & put cheese on top if you like.

Its very easy and tasty.

I make my vegan "mashed cauliflower" like this:

Make a "roux" out of 1 T. Earth Balance (healthier margarine) and 2 T. rice flour. Add a few pinches each of nutmeg and pepper. Add 1 cup plain, unsweetened soy yogurt (I like Wildwood), 2 T. vegan parmesean and then add 1 head steamed cauliflower. Add a splash of umeboshi vinegar or lemon juice and a few pinches of sea salt. Mash together and eat

ooooh--that sounds delicious. I'll have to try that. Thanks for posting it!

HELP!

I had a recipe I clipped from one of the WW newspapers in early 2005.

It was for Brussel Sprouts (everyone's fav right?) with Cashews. It was a GREAT TASTING recipe! I can't find it though!

I think it had balsamic vinegar and or maple syrup in it (very little) - if anyone has this recipe can you please post it or email it to me?

THANK YOU SO MUCH

Jeez - what a dolt I can be!

I managed to find it right after I posted my call for help - it was in USA Weekend magazine from the newspaper.

Here it is in case anyone is interested in trying it -

Sweet & Sour Brussels Sprouts
1 pound fresh Brussels sprouts, trimmed and cut in half
2 Tbs. extra-virgin olive oil
2 Tbs. maple syrup
2 Tbs. balsamic vinegar
1 tsp. Dijon mustard
1/2 cup cashew pieces, toasted in a 350-degree oven until golden
Salt and pepper, to taste
In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes. Drain. In a medium bowl, combine oil, syrup, vinegar, mustard. Add Brussels sprouts, cashews, salt, pepper; toss.
Serves 4.
Per serving: 225 calories, 6g protein, 15g fat (3g saturated), 21g carbohydrates, 0g cholesterol, 7g fiber, 159mg sodium.

Core Risotto

**If you count points this comes up as 4 points for a cup. And it's a hearty 4 points too. You can substitute white medium grain rice and only cook it for 6 minutes in the pressure cooker. Still only 4 points per cup according to my calcs.

3 cups Brown Rice
6.5 cups Vegetable Broth
3 cloves Minced Fresh Garlic
1 tbsp. olive oil

Mix-Ins
1 can black beans, drained
1 10 oz. pkg. frozen broccoli, cooked & drained

In your pressure cooker, saute the garlic til tender in the olive oil on medium heat. Mix in the rice and stir until nice and shiny. Add 1/2 cup of the broth and stir for two minutes. Add remaining broth and seal up the pressure cooker. Turn the heat up to high. When the pressure is reached (mine is a wobble-top) reduce the heat to medium and then cook, maintaining the pressure, for 30 minutes. Release the pressure and stir in your mix-ins.

Notes:
This makes a big batch. The basic formula is 1 part rice to 2 parts broth to 1 clove garlic. And then an extra half cup broth for the initial stir-in.

Your pressure cooker may work totally differently than mine. Follow your directions, but basically cook this under pressure for 30 minutes.

If you have don’t have any oil left for the day, you can skip the oil and saute the garlic in spray. But I find the olive oil is a valuable add-in, with the taste of garlic being sauteed in olive oil being so nummy!

The mix-ins can be anything core. I saw a mushroom-pea one on TV the other day. And I’ve been meaning to try a white-bean and asparagus version. We’re vegetarians so I almost always add the beans to make this a complete meal. It’s also delicious plain.

Ingredients:


1 bunch fresh spinach, torn, washed & dried
1/2 medium head red cabbage, shredded
2 large carrots, sliced
1 red bell pepper, chopped
3 tablespoons balsamic vinaigrette salad dressing
1-oz. pumpkin seeds (optional)


Directions:


In a large bowl, combine the spinach, cabbage, carrots and bell pepper.
Add enough salad dressing to coat.

Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.


Makes 4 to 6 servings


Nutritional info: 92 Calories 1.7g Total Fat; 5.1g Fiber
WW Points: 1