Black Beans and Yellow Rice

Recipe By : Southern Living
Serving Size : 3 Preparation Time :0:00
Categories : Beans Caribbean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz saffron rice mix
15 oz black beans, canned
3 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
2 tbsp fresh cilantro — chopped
sour cream
green onions — sliced
cilantro

Cook rice mix according to package directions; keep warm.

Drain beans, reserving 2 T liquid. Combine beans, reserved liquid, lime juice,
chili powder, and cumin in a saucepan. Cook over medium heat until thoroughly
heated; stir in 1 T cilantro. Serve beans over rice; sprinkle with remaining
cilantro. Garnish with sour cream, green onions and cilantro, if desired.

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Light Chicken Chili

Recipe By : AHA Quick Easy Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Aha Quick Easy Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable cooking spray
1 pound skinless boneless chicken breast — in strips
1 medium onion — chopped
1 teaspoon minced garlic
2 cups chicken broth
4 ounces green chili peppers — chopped
1 teaspoon ground cumin
1/2 teaspoon ground white pepper
4 tortillas
4 ounces olives — sliced and drained
1/2 cup cheddar cheese, lowfat — shredded

Lightly spray a Dutch oven with vegetable oil. Add chicken, onion,
and garlic. Cook over medium high heat until chicken is just tender,
about 5 minutes. Stir in broth, chili peppers, cumin, and white pepper.
Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Line
each of 4 soup bowls with a tortilla. Spoon in chili and top with olives
and cheese. Serve immediately.

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RED BEAN, RICE AND SAUSAGE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
1 lg Garlic clove — minced
1 t Olive oil
3 1/2 c Chicken stock — defatted
1 lg Carrot — diced
1 lg Celery stalk — diced
1/2 Sweet red peppers — diced
1 1/2 c Water
1 cn Tomato sauce — (15 ounces)
2 cn Red kidney beans, canned —
(16 ounces)
1/4 ts Dried thyme
1 Bay leaf
1/4 ts Black pepper
1/3 c Long-grain rice
6 oz Sausage — sliced 1/4″
Thick

In a Dutch oven or small soup pot, combine onion,
garlic, olive oil, and 3 tablespoons of chicken broth.
Cook over medium heat, stirring frequently, until
onions begin to brown, about 5-6 minutes. Add all
remaining ingredients except sausage. Bring sou p to
a boil over high heat. Lower heat and cover. Simmer,
stirring occasionally, about 20 minutes. Add sausage
and cook an additional 10 minutes or until flavors are
well blended and soup
has thickened slightly. Keeps in refrigerator for 3-4
days.

Recipe By : Skinny Soups

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Stuffed Squash

Recipe By :“Tanya Heikkinen” THEIKKINEN@marvin.ag.uidaho.edu
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large spaghetti squash
1 cup dried tomatoes (I use the dry ones, not packed
in oil)
1/2 cup dried shiitake mushrooms (or porcini)
3 cloves garlic
1 cup bread crumbs (or whole stale bread)
1 cup fresh button mushrooms — chopped
1 Jerusalem artichoke — peeled and chopped
2 tsp basil
1 tsp oregano
1 tsp rosemary — crushed
dash salt
1 dash balsamic vinegar (or red wine vinegar)
about 1/2 cup water

Preheat the oven to 350 F. Halve the squash and scoop out the insides.
Place cut-side down in a baking pan and bake for about 20 minutes, or until
it begins to get soft.

Soak the dried tomatoes and mushrooms separately in hot water.

Throw the garlic into a food processor while the machine is running.
Process until the garlic is completely chopped. Throw in the stale bread
and process until you have large crumbs. Empty into a medium mixing bowl.

Add the fresh mushrooms, artichoke, herbs and salt to the bowl. When the
dried tomatoes and mushrooms have softened, chop and add to the bowl.

Turn the squash halves over and fill. Add water to the filling to keep the
squash from getting too dry. Makes 4 servings.

Bake another 10 minutes. Serve hot

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NOTES : 1) I served the squash as halves. You may also scoop the squash out and
serve it like pasta in a large bowl, mixed with the filling.

2) The filling would also be good if it were lightly sauteed in the balsamic
vinegar and water before adding it to the squash.

3) Any mild-flavored squash would be just as good, such as zucchini. I also
have a fondness for adding pumpkin puree to my spaghetti sauce, which leads
me to believe that even the very flavorful winter squashes may make good
containers for this filling.

SOUP AU PISTOU

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Sorted uncooked red kidney
-beans, rinsed
1 oz Sorted uncooked great
-northern beans, rinsed
2 qt Water
1/2 c Each diced onion and sliced
-celery
6 oz Pared potato, 1/4-inch cubes
4 sm Plum tomatoes, peeled,
-seeded, diced
3/4 c Each sliced carrots and
-zucchini
1/2 c Diagonally sliced green
-beans
2 tb Tomato paste
2 Bay leaves
1 d Pepper
3 oz Uncooked small macaroni
-(ditalini, elbows)
PISTOU:
1 c Fresh basil leaves
1 tb Hot water
4 ts Olive oil
2 Garlic cloves, minced
1 oz Grated Parmesan cheese

SOUP:

SOUP: In 4-quart saucepan combine beans; add water
and bring to a boil. Reduce heat to low , add onion
and celery, and simmer for 30 minutes. Add remaining
ingredients for soup except macaroni and simmer until
vegetables and beans are tender, about 45 to 60
minutes. Add macaroni, stir, and cook for about 5
minutes.

PISTOU: While macaroni is cooking, combine all
ingredients for pistou except cheese in blender
container. Process until smooth, scraping down sides
of container as necessary. Transfer to small bowl and
stir in cheese.

TO SERVE: Remove and discard bay leaves from soup.
Spoon pistou evenly into 8 soup bowls, then ladle soup
evenly over pistou. Serve immediately.

Makes 8 servings of 1 cup each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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HAM POTATO BAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sharp Cheddar Cheese
1/2 c Light Cream
2 c Diced cooked Potatoes
2 c Cooked cubed Turkey Ham
2 tb Pimento, chopped

Heat oven to 350ø. In medium saucepan, heat cheese and cream,
stirring constantly, until cheese melts and sauce is creamy. Remove from
heat. Stir in remaining ingredients. Pour into ungreased 1 1/2 quart
casserole. Cover tightly. Bake 45 minutes.

Source: SHARE Colorado Cookbook 11/20/93

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Here is the recipe that my SO and I have used for the past 3+ years.
We have made it at least 10-15 times with good, consistent results.
It makes a fairly dense, chewy style of cookie – just what we like.

Gingerbread cookies

1/4 cup applesauce
1/2 cup brown sugar
1 1/2 cups dark molasses (blackstrap gives a tart taste is FULL of
IRON – if you use it, dont use more than
1/3 cup of blackstrap)
1/2 cup cold water
3 cups white flour
3 cups whole wheat flour
2 t allspice
2 t ginger
2 t cloves
2 t cinnamon
2 t vanilla
2 t baking soda
1/2 t salt
1 T cold water

Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/2
cup cold water and vanilla.

Mix together dry ingredients. Add to the dough. Add 1 T cold water. Mix
well.

Cover bowl and chill dough (for at least one hour.)

Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small glass
(1-2 inch diameter). Place on lightly oiled (sprayed) cookie sheet.

Bake about 10 minutes (until no imprint remains when touched lightly with
finger).

Notes:
This recipe is from Sonja and William Conner’s The New American Diet (pp.
365).

Title: Baked Apples with Raisins
Categories: Fruits, Diabetic, Vegetarian
Yield: 2 servings

Blank

2 Apples
Orange Juice 1 tb Raisins, dark or golden
pn Ground Cinnamon

Peel and core the apples. Coat with the orange juice on the outer
surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in
Pyrex baking cups. Bake in a 350-degree oven for 25 to 30 minutes,
or until fork pieces surface easily. Serve warm or cold.

___ Blue Wave/QWK v2.12

MMMMM

Creole Spoon Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Breads

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

3 c Milk

1 c Cornmeal,enriched self-risin

1 lb Shrimp,cooked,coarse chopped

1/3 c Green bell pepper,chopped

1/3 c Parsley,chopped,fresh

1/3 c Onion,chopped

2 tb Vegetable shortening or oil

1/4 ts Hot pepper sauce

4 Egg yolks,beaten

4 Egg whites

2 tb Butter or margarine

2 tb Flour,self-rising,enriched

1 1/4 c Milk

1/2 c Catsup

1 tb Worcestershire sauce

1. In large saucepan, heat milk until almost simmering.

2. Stir in cornmeal until smooth.

3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper

sauce.

4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute

longer.

5. Remove from heat and cool slightly.

6. Stir egg yolks into cornmeal mixture.

7. Beat egg whites until stiff but not dry; fold into cornmeal mixture.

8. Turn into well-greased 2-quart baking dish and bake in preheated 375’F.

oven 45 to 50 minutes, or until golden brown.

9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour.

10. Gradually stir in milk and cook over medium heat, stirring constantly,

until thickened.

11. Stir in catsup and Worcestershire sauce.

12. Serve spoon bread with sauce.

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Salat Tangiers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : African Main Dish
Marinades Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Couscous — (dry)
1/2 Teaspoon Salt
1 1/4 Cups Boiling Water
1 Cup Carrots — diced
1 Bell Pepper — diced
1 Cup Green Beans — (cut) or wax beans
1/3 Cup Red Onion — chopped
1/3 Cup Currants
1/2 Cup Almonds — chopped
—–Marinade—–
1/2 Cup Oil
4 Tablespoons Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Cinnamon
3 Tablespoons Orange Juice
4 Tablespoons Fresh Parsley
1 Tablespoon Fresh Spearmint

Put couscous and salt in large bowl; stir in boiling water. Cover
and let sit for 5-10 minutes, stirring occasionally to fluff. Steam
carrots, bell pepper and beans separately (instructions say this but I
steam them all together). As soon as each vegetable is barely tender,
add to couscous. Stir in red onions, currants and almonds. Whisk
together marinade ingredients. Toss couscous and vegetable mixture
with marinade, chill for at least one hour before serving.

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