This is the SUGAR BUSTERS NOVEMBER 2001 RECIPE BOARD.
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Lime-Tequila-Jalapeno Marinade for chicken or fish
1/4 C oil
1 1/2 t grated lime peel
3 T fresh lime juice
3 T tequila
2 T Triple Sec
3 T fresh orange juice or juice of 1/4 orange
1 large jalapeno pepper, seeded and MINCED fine
1 t chili powder
1 t sugar
1/2 t coarse salt
Mix all together. Let sit for 5 minutes. Pour over chicken or seafood. Marinate chicken for 1-3 hours, seafood for 30 min. Remove meat from marinade, but do not dry off. Cook as desired. Boil down the remaining marinade and pour over meat as an accompaniment. Can make marinade 1 day ahead.
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I am watching my fat grams, so I have made this with only 1 T oil. Works just fine. I have also omitted the sugar. Also works fine, especially because of the OJ in there.
I have used this only on fish, normally tilapia, and I grill the fish on our gas grill. It is delicious.
Here's a great recipe. It's easy, and very good, but it takes 1-1/2 hr to cook! Maybe a crock pot would be better. I used chicken broth, and added some regular hot pepper seeds for the various peppers. Per the author, you can substitute lentils, but the flavor will not be the same. I like that the chana dal stays firm.
Valerie's Golden Chana Dal Soup
2 C chana dal, cleaned
1 stalk celery
8 C water or veg stock
1 sm yam, peeled, chunked
1 lg onion, quartered
4 cloves garlic, chopped
1 cherry pepper, seeded, sliced
1 hot pepper, seeded, sliced
1/4 C basil leaves
2 T olive oil
2 bay leaves
Heat olive oil in pot, saute onions until golden. Add all of ingred, except dal and stock. Stir until softened. Add chana dal + water/stock. Bring to boil, simmer for 1 to 1-1/2 hr. Serves 6
2 Tbl unsalted butter
1/2 cup WW spaghetti, broken into small 1 inch pieces
1 cup uncooked brown rice
2 cups boiling water
1 Tbl lite soy sauce
1/4 tsp salt
Melt the butter in a 2-qt. pot, add rice and spaghetti and saute for 4-5 minutes, or until golden. Stir frequently so it won't burn. Add the remaining ingredients, cover and simmer over a low heat until all the liquid is absorbed and the rice is tender, approx. 45 minutes.
1 small red onion
1 small cucumber
1 cup snow peas
1 yellow pepper
1 red pepper
2 cups shredded greeen cabbage
2 cups shredded red cabbage
2 tbsp chopped coriander
Marinade
1/2 cup water
1/2 cup cider vinegar
1 tsp ginger
1 tsp Dijon mustard
1/2 Jalapeno pepper, seeded and minced
Sweetener of choice to equal 2 tbspn sugar
Salt and pepper
Combine ingredients for marinade in saucepan, bring to boil and simmer for 3 minutes. Cool to room temperature.
Chop onion, cucumber and peppers and cut snow peas into small pieces. Combine with cabbage and coriander in large bowl. Pour over marinade. Refrigerate for 2-3 hours before serving.
Still on my chana dal kick... here's two more recipes
Chana Dal Serves 4 to 6.
1-1/2 C chana dal or yellow split peas or lentils
1/4 t garam masala
5 C water
3 T ghee or butter
1/2 t ground turmeric
1/2 t whole cumin seed
2 slices unpeeled ginger
2 cloves garlic, chopped
3/4 t salt
1/4 t red chili powder
Put dal in heavy pot w/ 5 C water. Bring to boil, remove surface scum. Add turmeric + ginger. Cover, leave lid very slightly ajar. Turn heat to low, simmer gently for 1-1/2 hr or until dal is tender. Stir every 5 min during last ˝ hr of cooking to prevent sticking. Remove ginger slices. Add salt + garam masala. Stir to mix. Heat ghee in a pan over med flame. When hot, add cumin seeds. Add garlic. Stir-fry until garlic is lightly browned. Add chili powder. Remove from heat, pour contents into dal. Very tasty!
Coconut Moong Dal
Moong dal 1/2C
Turmeric powder 1/2 t
Coconut 1 C (unsweetened)
5-6 Garlic cloves
Red chili powder 1 t
Curry leaves
Mustard seeds
2 Red Chilies
Roast moong dal dry w/o any oil until it is pink in color. Cook till soft & can be smashed. Grind coconut, garlic, red chili powder + turmeric powder. When done, remove from flame. Add ground mixture to dal. Add salt. Set aside. Add oil and mustard seeds to pan. Once it starts popping, add 2 red chilies + curry leaves. Add to dal mixture. Heat through, do not boil.
I used chana dal (doesn't turn pink) instead of moong dal. I also used 1tsp Curry powder instead of leaves, and a pinch of chili powder instead of red chiles. I used 5-6 garlic cloves as per recipe. OH MY! It was PURE garlic. To salvage it (it was almost inedible), I added 1 cup more boiled chana dal (I had some in refrig), and added 2-3t fructose to help cut the garlic. Much better (although DH still didn't like it). I bet some light coconut milk mixed in would be good too.
Had gotten this off another site a while back and never posted it-sounded not only easy, but good
CHINESE FRIED BULGUR
2 tbsp vegetable oil
3/4 cup finely minced onion
1/2 cup finely minced celery
1/2 cup finely minced green pepper
2 1/2 cups cooked bulgur
2 tbsp soy sauce
Heat oil in heavy skillet. Add onion, celery, and pepper. Sauté over moderate heat until onion is opaque. Stir in bulgur. Cover and cook over low heat 15 minutes, stirring occasionally. Stir in soy sauce.
I haven't made either one of these recipes, so I can't vouch for how they will be. I may try to make the Sweet Potato Pie before TG if I have the time, or maybe I'll make it and take it with me and see if anyone likes it-my willing and unknowing taste-testers!
PUMKIN PUDDIN'
3 eggs
3/4 cup agave nectar
1/2 cup milk
1/2 cup melted butter
1/2 tsp nutmeg
1/2 tsp salt
3 1/2 cups diced pumpkin
1/2 cup chopped walnuts
Preheat oven to 300
In a blender or food processor, combine eggs, agave syrup, milk, melted butter, nutmeg, salt and 1 cup diced pumpkin. Process until smooth. Remove cover while blender is running, or open chute to food processor and slowly add remaining pumpkin. Pour mixture into a buttered baking dish. Add walnuts, it desired. Bake inover for approx. 1 hr. 15 minutes, or until set. Serve warm.
Cook potatoes by preferred method until tender. Peel and mash, you should have about 2 cups of sweet potatoes.
Mix together the sweet potatoes, agave syrup, eggs, milk and butter. Add spices, salt, lemon ring and lemon juice. Bake in a preheated over for approx. 1 hour, or until the filling is set and lightly browned on top.
This is the recipe I adapted from the Splenda Box. I used the SGWW crust recipe on the October Recipe board. The Hodgson Mills web site also has a good recipe for WW pie crust.
In a small bowl combine Splenda, spices, and flour. Sprinkle this mixture over the apples and mix thoroughly. Spoon apple mixture into pie crust. Dot with butter.
Place second crust over the filling- and crimp edges together. Make vents for steam to escape.
Bake in a preheated 425 oven until the top crust is golden brown (about 40-50 minutes). Serve warm or chilled. My pie was done after 40 minutes.
Like, I said this is yummy! Make one of these for Thanksgiving and you won't feel deprived when the rest of the family has their pie!
One more thing--I used tart apples (granny smith) so the pie wasn't overly sweet. For those of you who have lost your sweet tooth on this WOE--you taste the apples and cinnamon more than the sweetner!
Here is my DS' spanakopita recipe:
2 pkg frozen, chopped spinach (or one large bag)
olive oil
1 pkg fillo dough ( I found WW fillo from The Fillo company)
feta cheese (Krinos brand is good. It comes in a jar as a whole piece in brine)
It pays to buy the better quality feta.
oven-safe pie plate - glass is best
Defrost spinach and bring to a boil in saucepan, about 2-3 minutes. Drain in colander, let cool and press
out as much of the water as possible. Put spinach back in empty pot. Add a couple tbsp of olive oil. Add a
palmful of crumbled feta (more if you want it cheesier) and a little pepper to taste. No salt - cheese is very salty. Mix all together and set aside.
in pie plate - brush bottom and sides w/ olive oil using pastry brush. Unroll fillo carefully not to tear
sheets. Line bottom of plate with 2 sheets. Brush lightly with oil. Add 2 more sheets and again oil
lightly. Spoon in spinach, spreading evenly.
Cover spinach with 2 more filo sheets and brush with oil. Another 2 sheets & oil again. Trim excess fillo
hanging over edge of pie plate. Roll remaining edge in all around and press edge all around. Brush edges
with oil. Bake in 350 oven until well-browned and flaky on top.
Here's another Sweet Potato Pie recipe
Larry's Sweet Potato Pie
Ingredients:
· 2 large sweet potatoes, cooked and mashed
· 2 eggs, beaten
· 1/2 cup milk
· 1/2 cup no-sugar-added maple flavored syrup
· 1 teaspoon vanilla
· 1/4 teaspoon nutmeg
Mix mashed sweet potatoes with eggs, milk, syrup, vanilla and nutmeg. pour into a lightly oiled 9-inch pie pan and bake at 350 degrees F for one hour or until a knife comes out clean when inserted into the center. This recipe does NOT call for a pie crust.
(From Sugarfree Quick and Easy! by Deanie Bahan.
Here's a recipe I found on RECIPES.COM that sounded good. The reviews it got was wonderful. I would just change the flour for the crust to WW-or just make your own crust. The 1tbl of sugar is fine, as long as you are cutting the pie proportionally and not eating the whole thing. Or, you can substitute Splenda or agave syrup, I would think. Personally, I'd leave off the topping, it's not needed (niether are the extra calories and fat).
Pilgrim Pumpkin Pie
Submitted by: Fern
Makes 1 pie
Ingredients
4 cups all-purpose flour (use WW or make your own crust)
1 tablespoon white sugar (or alternative sweetener)
2 teaspoons salt
1 3/4 cups shortening
1 tablespoon distilled white vinegar
1 egg
1/2 cup ice water
2 cups heavy whipping cream
1/4 cup honey
1/2 teaspoon ground ginger
Directions
1 Preheat oven to 425 degrees F (220 degrees C).
2 To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
3 In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
4 To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
5 Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
6 Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
7 To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.
Here's the link to the site where this came from, you can read the reviews as well:
This recipe sounded interesting. May try it, but for me, I would make half of the recipe. Are marinated artichoke hearts SB LEGAL? If not , water packed I would think would be fine:
Parmesan Sourdough Stuffing
Recipe By : http://www.cdkitchen.com
Serving Size : 1 Preparation Time :0:00
Categories : Sensational Sides: Stuffing
Brown garlic, celery, onions, and mushrooms in butter. Add
1/2 c. broth to release brown bits in pan. Mix everything
together except eggs and rest of broth. Whisk eggs and
remaining broth together and pour over bread mixture and
stir until well coated. Stuff bird or bake stuffing in dish
350F degrees 30 minutes covered and 20 minutes uncovered.
Another stuffing recipe sounding not only easy, but good. I'd just ditch the carrots!
SOURDOUGH CRANBERRY STUFFING
Serves 8
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot (delete if desired)
1/2 cup butter
2 cups chicken stock
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
6 cups diced day-old sourdough bread
3/4 cup fresh cranberries
Salt and freshly ground black pepper
Preheat the oven to 375 degrees. Cook the onion, celery, carrot, and butter in a large saucepan over medium-low heat for 10 to 15 minutes, or until the onions are translucent. Remove from the heat, add the chicken stock, sage, chives, thyme, and parley, and stir well. Place the bread in a large bowl, pour the mixture from the saucepan over the bread, and toss until all the liquid is absorbed. Fold in the cranberries and season to taste with salt and pepper.
Transfer the mixture to a baking dish and bake for 50 to 60 minutes, or until golden brown.
PUMPKIN PIE/CHEESECAKE
I know most people think of pumpkin pie as a Christmas desert but it is great anytime.
16oz cream cheese
14oz can pumpkin PUREE
4 eggs
3/4 cup cream
3/4 cup splenda
1tsp cinnamon
1tsp vanilla
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
beat cream cheese until soft. Add remaining ingredients and blend 1 minute. pour into Pam sprayed pie pan. Bake at 350 for 50 minutes or until set. Cool on rack at room temperature, then cover and refrigerate 2 hours
Decorate with whipped cream, and walnuts or pecans
Cheesecake crust (optional)
1 1/2 cups finely chopped nuts
2 tbsp splenda
3 tbsp butter melted
Combine nuts, sweetener and butter; press onto bottom of 9" spring form cake pan. Bake at 325 for 10 minutes.
***I used this recipe as the crust, but here are a couple of other choices which I have used in the past & are also very good.
Low GI Pie Crust: Special K
Use this pie crust in place of graham cracker crusts. Fill it with puddings,
gelatin desserts, or sugar free ice cream.
3 cups Special K cereal (for 1 1/2 cups crumbs)
1/2 teaspoon cinnamon
2 tablespoons fructose
4 tablespoons butter, melted
Preheat oven to 350 degrees.
Place the cereal in a plastic bag and seal. Use a rolling pin to crush
the cereal into crumbs, turning and shaking the bag frequently to
make a consistent crumb. You will have 1 1/2 cups of crumbs.
Pour crumbs into a medium bowl stir in cinnamon and fructose.
Pour in melted butter and stir with a fork until well blended and
evenly distributed.
Press the crumb mixture into pie dish. It will not stick as well as a
traditional graham cracker crust, just press gently. It will firm up
after baking.
Bake for 5 to 7 minutes, until set. Cool slightly, then fill as desired.
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Low GI Toasted Almond Pie Crust
Use this nutty pie crust in place of graham cracker crusts. Fill it with puddings, gelatin desserts, sugar free ice cream, or your
favorite low GI fillings.
In a food processor or blender, grind the almonds to a coarse meal. Toss the ground almonds with the fructose and melted butter until evenly distributed. Press mixture into an 8 or 9 inch pie plate, using your fingers to distribute it evenly on the bottom and along the sides.
Bake for 10 minutes, until lightly golden. Cool. Fill with your favorite filling.
Busy Cooks - http://busycooks.About.com
Sugar Busters November 2001 Recipe Board
SF Apple Pie
