OVEN EGGPLANT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Vegetarian
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
1/2 c Cottage cheese, lowfat
2 tb Onion — chopped
1 t Bay leaf — ground
1 t Basil
1 t Oregano
2 tb Tomato sauce
2 oz Provolone

Cook eggplant in boiling water, covered, for 10 min.
Drain and cut in half lengthwise. Scoop out insides
leaving 1/2″ shell. Mash scopped out insides with
cottage cheese, onion, bay leaf, basil, oregano and
tomato sauce. Preheat oven to 350^ Stuff eggplant
halves, place in casserole dish and bake covered for
15 min. Add a little water to bottom of pan to keep
eggplant moist. Top with provolone cheese. Bake 5 more
min uncovered

1 serving ò44C, 2 meat, 1 bread, 2 veg Protein 10gm,
fat 4gm, carbo 10 gm From “Vegetarian Cooking for
Diabetics”

Reposted 4 you and yours via Nancy O’Brion and her

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Date: Wed, 09 Mar 94 08:25:00 PST
From: “Hahn, Brenda”

Ziti

3/4 pound ziti
1 cup tomato sauce
4 cloves garlic, minced
2 T diced sundried tomatoes (not the oil marinated ones – the dry ones)
1 T dried chiles (or to taste)
1 T red wine
1/2 c fat free Alpine Lace mozzarella (really tastes more like monterey
jack)
Cilantro “pesto” (recipe follows)

Put up water for pasta, add pasta when ready. In the meantime: Saute
garlic in wine until soft. Add chiles, saute until fragrant. Add tomato
sauce and tomatoes. Simmer until the pasta is done. It will reduce to
about 3/4 c. When the pasta is done, drain, return to pot, add sauce and
cheese and toss.

Top with about 1 T pesto.

Cilantro “Pesto”:
Process 2 cloves of garlic in food processor. Add 1 cup cleaned cilantro
leaves. Puree to a fine paste.

Serves 4 – serve with some nice bread and spinach, lettuce and red pepper
salad.

Title: LAVASH
Categories: Breads, Turkish
Yield: 8 servings

1 pk Yeast
2 c Warm water
2 tb Sugar
5 1/2 c All purpose flour
2 ts Salt

Lightly oil a bowl for the dough. Mix the yeast, water
and sugar in a large mixing bowl. Add the flour and
salt and mix until it forms a well-blended but
somewhat soft dough. (resist the temptation to work in
any more flour than absolutely necessary.) Knead the
dough by hand or machine. If by hand, turn it out on a
floured board and work it until it is smooth and
elastic, approximately 10 minutes. If using a dough
hook on an electric mixer, knead the dough at the
slowest speed for about 5 minutes. Pat the dough into
a ball and put it in the oiled bowl. Cover the dough
with a kitchen towel and set it in a warm, draft-free
place to rise until the dough has doubled in bulk,
about 30 to 40 minutes. (A perfect place is a gas
oven with its slight heat given off by the pilot
light; an electric oven, turned on low for no more
than 2 minutes, then turned off, works equally well.)
When the dough has doubled, turn it out on a floured
board, punch it down, and knead it again until there
is no air left in it. Divide the dough into 8 round
mounds, place them on the board, cover again with a
towel, and let rise until almost doubled, about
30-minutes. While the dough is rising, preheat the
oven to 450F. Position a rack as close as possible to
the oven bottom. Flour a 12×15-in baking sheet. When
the 8 mounds of dough have risen, roll them out, one
piece at a time into rectangles about 12×15 inches
(the size of a standard sheet pan) and about as thin
as for a pizza. Puncture the entire surface at
1/2-inch intervals with the tines of a roasting fork.
Bake the breads, one at a time, for 6 to 8 minutes, or
until the tops are lightly browned. Remove each
finished bread to a wire rack to cool and continue
baking the remaining breads until all 8 are finished.
During the baking, if any large bubbles start to puff
up, puncture them immediately with a fork. The bread
in the Middle East is traditionally a type of cracker
bread called lavash (lawasha in Assyrian). This flat
leavened bread is available in grocery stores and
specialty markets and can be eaten as a cracker in the
dry, crisp form in which it comes. However to serve
along with a meal, it is preferable to dampen it so
that it becomes more breadlike. Moisten the lavash,
one cracker at a time, under cold running water,
making sure that both sides are completely wet; place
in a plastic bag for 3 hours, at the end of which time
the bread will be pliable and chewy. Lavash prepared
in this fashion is also used for Aram sandwiches. In
the old country, a lavash bread would bake in a clay
bottomed oven in 2 to 3 minutes. You can get much the
same result baking on a ceramic baking tile or
directly on the floor of a gas oven.

—–

Title: Strawberries Italian Style
Categories: Desserts, Fruits, Masterchefs, Frisco, Gir
Yield: 12 servings

3 qt Strawberries OR 1 lg Orange, juice of
3 qt Peaches OR 1/2 c Port and/or
— combination of both — Sweet vermouth
1 c Sugar 1 c Wine, white
2 md Lemon, juice of

Wash the strawberries and cut off the tops. Peel the peaches if
you decide to use them. Slice the peaches into medium-sized pieces.

Add all of the fruit to a bowl and sprinkle with sugar. Add
lemon juice, orange juice, Port, and wine. Mix and refrigerate for at
least 1 hour.

Serve in chilled glass cups.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

—–

Peanut Butter Chocolate Kisses

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1/2 cup peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons granulated sugar
48 chocolate kisses

Preheat oven to 375 degrees. In bowl combine butter, peanut butter, brown suga
r, 1/4 cup granulated sugar, egg, vanilla and salt. Blend until light and fluf
fy. Add flour and baking soda, beating until blended. Shape dough into 48 bal
ls. Roll balls into 3 tablespoons granulated sugar.

Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until li
ght golden. Immediately top each cookie with a candy kiss, carefully pressing
down firmly. Remove from cookie sheet and cool.

busted by sooz

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Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)
Categories: Greek, Appetizers, Vegetarian
Yield: 60 servings

Karen Mintzias
3/4 c Olive oil
1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more), juice only
Salt freshly ground pepper
1 c Hot water
1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and
saute for about 5 minutes, until soft and transparent. Add the
garlic and cook for a few minutes, then add the rice, dill, parsley,
lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir
well, then add the hot water. Cover and simmer about 5 minutes.
Remove from the heat and cool.

Meanwhile, carefully remove the grapevine leaves from the jar,
leaving the brine in the jar. Wash grapevine leaves thoroughly and
drain, then with a sharp knife cut the heavy stems from the leaves.
(If using fresh grapevine leaves use the same procedure, parboiling
leaves for 5 minutes when not tender, then drain.) Line an enameled
pan with a few heavy grapevine leaves and set aside. To stuff a
grapevine leaf, put it on your working surface rough side up and stem
end near you, and place a teaspoonful of the rice mixture near the
stem end. Using both hands, fold the part of the leaf near you up and
over the filling. Then fold the right side of the leaf over the
filling, then the left side, and roll tightly and back away from you
and toward the pointed end of leaf. Place the “dolma”, seam side
down, in the prepared pan. Continue stuffing grapevine leaves until
the mixture has been used. (If any grapevine leaves remain, replace
in the reserved brine for future use.) Place an inverted plate on
the dolmades, then add enough water to cover the dolmades (about 1 to
1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and
simmer as slowly as possible for 1-1/4 hours, then taste one to see
if the rice is tender, and continue cooking slowly if necessary.
Cool, then chill. Serve cold, as an appetizer or as an entree.

Note: An important variation, particularly in Macedonia and Thrace:
add a few tablespoons of raisins and pine nuts to the filling when
adding the rice. Also, you may vary the size of dolmades as you wish
by adding 1-1/2 teaspoons of the filling. However, be consistent to
allow them to cook at the same rate. They may be stored in the
refrigerator for a week or so.

Source: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

MMMMM

Pour boiling water over couscous in a large bowl; cover and let stand 30
minutes until water is absorbed. Add remaining ingredients. In a small
bowl mix ingredients for dressing. Pour over salad and refrigerate for a few
hours. six servings

Title: WONTONS
Categories: Chinese, Appetizers, Side dish
Yield: 1 servings

2 tb Peanut oil
1 1/2 tb Grated fresh ginger
2 md Garlic cloves, pressed
2 Tofu cakes, crumbled
1/2 c Finely chopped scallions
2 ts Dark sesame oil
2 tb Tamari soy sauce
50 Wonton wrappers
Bowl of lukewarm water
Cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger garlic
briefly then add tofu stir-fry for a few minutes.
Add scallions, sesame oil tamari stir well. Set
aside to cool.

Set up a work area with wonton wrappers, water
cornstarch. Place a wrapper in front of you in a
diamond position. Drop a heaping teaspoonful of
filling in the centre of the wrapper. Moisten all 4
edges with water pull the top corner down to the
bottom, folding the wrapper over the filling to make a
triangle. Press edges firmly to make a seal. Bring
left right corners together above the filling.
Overlap the tips of these corners, moisten with water
press together. Place completed wrapper on the
corn-starch platter continue till all wrappers are
used.

FOR SOUP: Drop wontons into boiling water cook for 5
minutes. Drain.

TO FRY: Heat 2 to 3 cups of oil in a wok till hot.
Deep fry wontons in batches till golden, 2 to 3
minutes on each side. Drain. Serve with dipping sauce
or duck sauce.

Uncooked wontons will keep in the freezer for a good 2
months if well wrapped. Thaw before frying, but they
can be boiled straight from frozen cooked 2 minutes
longer.

“Sundays at Moosewood Restaurant Cookbook”

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Title: VIETNAMESE – LEMONGRASS CHICKEN
Categories: Vietnamese, Chicken
Yield: 4 servings

– Joe JPMD44A Comiskey
–
3 lb Frying chicken
1/2 c Lemongrass, about 4 stalks
– minced **
3 Scallion; all of them
2 tb Peanut oil
2 Red chile peppers; chopped
2 ts Sugar
1/2 c Chicken stock; fresh / can’d
1/4 ts Black pepper; freshly ground
1 ts Salt

MMMMM————————–GARNISH——————————-
1/2 c Dry-roasted peanuts; chopped
2 tb Nuoc Mam **
Coriander leaves; chopped

Hack the chicken into small serving pieces,
chopping through the bones with a very sharp cleaver.
Remove the outer leaves of the lemongrass and
finely slice the tender white part at the base of the
stalks. Bruise with a mortar and pestle or the handle
of a cleaver.
Finely slice the scallions, including the green
tops.
Mix the chicken with the salt, 1/4 teaspoon pepper,
the lemongrass and scallions and set aside for 30
minutes.
Heat a wok and add the oil, and when the oil is hot
add the chicken mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for
10 minutes or until chicken no longer looks pink.
Season with sugar and pepper and add the chicken
stock. Stir for a few minutes.
Garnish with the peanuts, “nuoc mam” and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful
dish is great served with rice paper wrappers. I love
it with a few leaves of mint and basil. This is one
you must try. It is easily done in a wok. By Jeff
Smith The Frugal Gourmet From the 02/05/1992 issue of
Comiskey 09/05/1992

MMMMM

Bananas Foster Custard

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 c Bananas,firm-ripe,sliced

2 tb Lemon juice

6 Eggs

1 1/2 c Milk

1/2 c Sugar,granulated

2 ts Rum extract

2 tb Butter or margarine

1/2 c Brown sugar,firmly packed

1/4 ts Cinnamon,ground

1. Toss banana slices with lemon juice; drain off excess.

2. Set aside 6 banana slices for garnish; divide remaining slices evenly

among six lightly buttered 6-ounce custard cups.

3. Set cups in shallow baking pan.

4. Beat eggs, milk, granulated sugar and rum extract until well blended;

pour evenly into custard cups.

5. Place pan in preheated 350’F. oven; pour VERY hot water into pan to

within 1/2 inch of top of cups.

6. Bake about 40 to 50 minutes, until knife inserted near center comes out

clean.

7. Remove cups immediately from hot water; cool on wire rack 5 to 10

minutes.

8. To serve, gently loosen custards with thin spatula; invert onto serving

plates and garnish with reserved banana slices.

9. Melt butter in small saucepan over low heat; blend in brown sugar, water

and cinnamon.

10. Bring to a boil; boil 3 minutes.

11. Spoon about 1 tablespoon hot syrup over each custard and serve

immediately.

NOTE: This is a variation of the spectacular Bananas Foster served a famous

retaurants in New Orleans.

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