And now, so I’m not totally off the subject of FF food: my own
Brain-Free Dinner (for those nights when I bring home no brain… 🙂

1 bag frozen onion chunkies
1 bag frozen bell pepper strips (or chunkies, I can get either)
2 cans small red beans
2 cans black beans
1/2 Tbsp. cumin
1/2 teaspoon ground chipotle peppers (optional)
1/4 teaspoon cayenne (less if you’re not into fire…)

OPen the bag of onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all the
beans, add them in. Add about a cup of water, just so there are
some juices. Heat until hot. Once hot, add the cumin, chipotle and
cayenne (adjust the seasonings for your own tastebuds). Serve
over brown rice.

Voila! No chopping, nothing fancy, only one pot to wash (unless you
count the rice pot, in which case it’s 2). This served three of us,
plus supplied 3 leftover containers for future lunches. Guess what’s for
lunch today? 🙂

Oh, I should probably mention that the bean cans are 15oz. cans. Dunno
how big the onion and pepper bags were…

Date: Tue, 04 Oct 94 13:46:48 PDT
From: vmh@intellicorp.com

This seemed to simple, but I like it so much (as I am
munching along):

6 oz of corn spaghetti (wheat free, I get them from the HFS). Cook.
2-4 Tbs. minced Parsley
2-3 Tbs minced fresh Chives
1 pkg of frozen leaf spinach
salt (spinach generally requires you to use a bit more salt. I used
quite a bit.)

Pile into plastic lunch container. Nuke for 5 minutes. Mix.
Nuke again for a minute or two, if spinach is not cooked enough.

Title: Spicy Rice and Lentils
Categories: Main dish, Rice
Yield: 6 servings

1/2 c Brown lentils soaked for 1hr
1 l Onion, finely chopped
1/2 ts Mashed garlic
1/2 ts Grated ginger
1 Fresh green chilli
Seeded and finely chopped
4 T Ghee
1 Cinnamon stick
2 Cloves
1 Bay leaf
1/2 ts Turmeric
1 ts Salt
1 c Long grain rice
Soaked for 1 hour
1/2 c Red lentils
2 T Chopped spring onions

Preparation time: 25 minutes + 1 hour standing
Cooking time: 25 minutes

Drain the brown lentils, cover with boiling water and boil for 15 minutes
until beginning to soften.
Drain
Cook the onion, garlic, ginger and chilli in the ghee until soft and
lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric. Cook
for 2 minutes, stirring.
Add the drained rice and lentils, mix well, then add water to cover by
3-cm. Bring to boil, then cook on very low heat until the liquid has been
absorbed, about 20 minutes.
Stir in the chopped spring onion. Remove cinnamon stick before serving.

—–

PUMPKIN MARBLE CHEESECAKE

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cheesecakes Desserts
Vegetables Pumpkin

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cup Gingersnap crumbs
3/4 cup Finely chopped pecans
1/2 cup Margarine — melted
24 ounce Cream cheese — softened
1 1/8 cup Sugar
1 1/2 teaspoon Vanilla
4 1/2 Eggs
1 1/2 cup Canned pumpkin
1 1/8 teaspoon Cinnamon
3/8 teaspoon Ground nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine
cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric
mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter,
chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut through
batters with knife several times for marble effect. Bake at 350 degrees F., 55
minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

– – – – – – – – – – – – – – – – – –

Title: Crispy Meat Pies
Categories: Dim sum, Snacks, Chinese
Yield: 20 Snacks

MMMMM—————————DOUGH——————————–
10 oz Strong white flour
1/2 ts Salt
1/2 pt Boiling water

MMMMM————————–FILLING——————————-
12 oz Lean boneless pork,
-diced
12 oz Peeled cooked
-prawns, diced
4 oz Canned bamboo shoot, diced
Spring onions, chopped
1/2 ts Salt
1/2 ts Sugar
1 ts Light soy sauce
2 ts Cornflour
Pinch of pepper
1/2 ts Sesame oil

MMMMM—————————BATTER——————————–
6 oz Plain flour
1 1/2 ts Baking powder
1/4 ts Salt
3 tb Cornflour
8 fl Water
3 tb Oil plus oil for
-deep frying

MMMMM————————–GARNISH——————————-
Parsley sprigs
Chrysanthemum flowers
-(washed)

DOUGH: sift the flour and salt into a bowl. Pour in the boiling water
and stir vigorously. FILLING:Mix all the ingredients for the filling
making sure they are thoroughly combined. Divide the dough into four
equal portions, then roll one into a long strip and cut it into ten
small pieces. Roll these pieces of dough into small rounds. On half
the rounds, pile a little of the filling, then cover them with the
remaining circles, pinching the edges together thoroughly to seal in
the filling. Continue cutting, shaping and filling the remaining
three-quarters of the dough in this way. Place the filled circles in
a greased steamer, then cook them over boiling water for 5 minutes.
BATTER: sift the flour baking powder, salt and cornflour into a bowl,
then beat in the water and oil until smooth. Heat the oil for deep
frying to 190 c/375 F. Dip the pies in the batter then deep fry until
golden. Drain and garnish. then serve.

MMMMM

Title: VICHYSSOISE II
Categories: Appetizers, Microwave
Yield: 4 servings

2 tb Butter or margarine
3 md Leeks, carefully washed
-and minced
1 md Onion, minced
2 c Potatoes, finely diced
(about 2 large potatoes)
4 c Chicken broth
1 c Half and half
Salt to taste
White pepper to taste

1. ln a deep, 2 1/2-quart to 3-quart, heat-resistant, non- metallic
casserole, melt butter in Microwave Oven 30 seconds. Add leeks and onions.
Heat, uncovered, in Microwave Oven an additional 3 minutes.
2. Add diced potatoes and chicken broth to butter-leek mixture. Heat,
covered, 15 to 18 minutes or until potatoes are very tender.
3. Press mixture through a sieve or electric blender till smooth.
4. Return mixture to heat-resistant, non-metallic casserole and gradually
stir in cream. Add salt and pepper to taste
5. Heat, covered, 4 minutes or until soup is very hot.

—–

Title: Basil Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

6 md Carrots; 1 tb Margarine; melted
1 tb Butter; melted 1/4 ts Salt;
-=OR=- 1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until tender, about
10 to 15 minutes; drain. Combine remain ingredients, toss with
carrots. Food Exchanges per serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s Cookbook by WHOM

MMMMM

Title: Tropical Bulgar
Categories: Diabetic, Nuts/grains, Side dishes, Vegetables, Vegetarian
Yield: 6 servings

3/4 c Bulgur; 1/4 ts Salt;
3/4 c Boiling water; ds Red (cayenne) pepper
1 tb Vegetable oil; 6 Green onions; chopped
4 tb Fresh lime juice; 1 sm Red bell pepper, chopped
1 1/2 ts Ground cumin; 2 tb Chopped fresh parsley;
1 ts Dried leaf oregano; 4 Romaine lettuce leaves;

Place bulgar in a small bowl and cover with boiling water. Let it
stand 30 minutes until all liquid absorbed. In a small bowl, mix
oil, lime juice, cumin, oregano, salt and cayenne. Add to bulgur and
mix with remaining ingredients except lettuce; fluff with a fork.
Refrigerate until chilled. Serve on bed of lettuce leaves.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

CABBAGE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cabbage, shredded
2 c Carrots, sliced
3 c Potatoes, diced
1 T Salt
1/2 t Pepper
1/2 t Sugar
2 c Water
2 T Butter
4 c Milk

Put all ingredients, except milk and butter, in a pot and cook over low
heat until the vegetables are done. Add the butter and milk and heat
through.

– – – – – – – – – – – – – – – – – –

QUINOA STUFFED PEPPERS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Grains Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
2 c — Water
4 lg Or 6 medium green peppers
1 md Onion — diced
1/2 lb Fresh mushrooms — sliced
2 tb Butter
28 oz Can tomatoes — coarsely diced
— juice reserved
2 Garlic cloves — crushed
12 oz Salsa (1 jar)
2 tb Dry sherry
10 oz Mozzarella cheese — shredded

Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for
5 minutes. Set aside.

Steam green peppers until soft but not limp; set aside.

In large skillet, saute onion and mushrooms in butter. Add tomatoes,
garlic cloves and salsa. Cook over medium heat for 10 minutes. Add
sherry; simmer 10 more minutes. Fold in quinoa.

Put peppers in baking dish; fill peppers with quinoa mixture. This will
take about half the mixture. Thin remainder with reserved juice and pour
around peppers. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35
minutes.

Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by Quinoa
Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505. Typed for
you by Cathy Harned.

– – – – – – – – – – – – – – – – – –