Winter Squash Soup With Lemon Grass And Coconut Milk

Recipe By : “Vegetarian Cooking for Everyone” (adapted) by D. Madison
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 slices fresh ginger — (1/4-in.)
1 cinnamon stick — (3-in.)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
4 cloves
1 tablespoon peanut oil
2 1/2 pounds peeled seeded butternut squash
coarsely chopped — (4 c.)
1 large onion — diced
2 jalapeño chiles — minced, divided
Tender middle section from 1 lemon- — minced
grass stalk
1 large garlic clove — crushed
6 cups vegetable — (or chicken) stock
1 cup unsweetened coconut milk — (see Note)
Salt to taste
Juice from 2 limes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

This sweetly fragrant soup is adapted from Madison’s vegetarian book. To
peel the squash, first cut it in half crosswise, then place the pieces cut
side down on a cutting board. Use a small sharp knife to cut the peel
away, working from the top of the squash down to the cutting board.

Note: Coconut milk is a canned product, not the liquid in a fresh coconut.
It can be found at most supermarkets, either with the Asian foods or with
the canned milk.

In cloth spice bag or piece of cheesecloth, tie ginger, cinnamon,
coriander, cumin, cardamom and cloves.

Warm the oil in a soup pot over medium heat. Add squash, onion, half the
minced chiles, and the lemongrass and garlic. Cook 10 minutes, stirring
occasionally. Add stock and spice bag. Bring to boil. Reduce heat to low
and simmer soup, partially covered, until squash is tender, about 30
minutes. Remove spice bag.

Puree soup, then return it to heat and stir in coconut milk. Heat
thoroughly. Add salt and lime juice. Stir in herbs and remaining minced
chile and serve. Makes 2 quarts; 4 to 6 servings.

Each 1/6 serving without salt contains approximately 1 vegetable exch., 1
bread/ starch exch., 2 fat exch.; 170 calories, 20 gm. carbohydrate, 3 gm.
protein, 11 gm. fat (including 8 gm. sat. fat), 16 mg. sodium, 66 mg.
calcium and 4 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999

Converted by MC_Buster.

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EASY MISO SOUP WITH VEGETABLES AND TOFU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c — water
2 Onions, green — minced
3 lg Chard leaves — chopped
2 Corn ears — kernels cut from
-cob (about 2 cups)
4 oz Tofu, firm or soft — cut into
-1/2″ cubes
2 tb Miso

1. Heat water to a boil. Add vegetables and tofu.
Cook 5 minutes.

2. Remove 1/4 cup water and dissolve the miso in it.
Add miso water to soup, lower heat and cook, stirring
for 1 or 2 minutes longer. Stir before serving, since
good-quality misos tend to separate slightly.

The American Vegetarian Cookbook by Marilyn
Diamond/MM by DEEANNE

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Title: CREAM CHEESE CHOCOLATE CHIP PIZZA (SOFT)
Categories: Cookies, Desserts
Yield: 2 12″ pizzas

1 c Butter-margarine; softened
3/4 c Sugar
3/4 c Brown sugar
8 oz Cream cheese; softened
1 ts Vanilla
2 Eggs
2 1/4 c All purpose flour
1 ts Baking soda
1/4 ts Salt
12 oz Semisweet chocolate chips
1 c Chopped walnuts (Optional)

Preheat oven to 375. Lightly grease two 12 inch pizza pans. Cream butter,
sugars, cream cheese and vanilla in large bowl. Add eggs, beat until
light.

Combine flour, baking soda and salt in small bowl. Add to creamed mixture;
blend well. Stir in chocolate chips and walnuts (if used)

Divide dough in half, spread each half evenly into prepared pans.

IMPORTANT – DO NOT SPREAD ALL THE WAY TO EDGES, THIS DOUGH DOES SPREAD
Leave about a half inch space between edge of dough and rim of pizza pan.

Bake 20 to 30 minutes or until lightly browned. Cool completely in pans on
wire racks.

To serve: cut into slim wedges.

Personal note: When these were brown and ready to take out of the oven
they had a soft consistency – much like that of a soft batch cookie. I
wanted a firmer cookie. Put them both back in the oven, and turned the
off. Let sit for 1 hour hoping they then became more like a chocolate chip
cookie. They never crisped up, but remained soft. Still tasted good.

—–

Title: Low-Fat Nilla-Nana Chocolate Chip Muffins
Categories: muffins
Yield: 16 muffins

1 c sugar
1 lg egg
2 ripe bananas; mashed
1/3 c applesauce, sweet or unsweet
8 oz vanilla-flavor lowfat yogurt
10 oz semisweet chocolate chips
2 c all purpose flour
1 ts baking powder
1 ts baking soda
1/2 ts salt

Preheat oven to 375~. In a large bowl, combine the sugar and the egg
and blend well. Add the mashed bananas, applesauce, and yogurt and
stir to combine. Stir in the chocolate chips. In a separate bowl,
combine the flour, baking powder, baking soda, and salt. Make a well
in the center of the flour mixture and pour the wet ingredients into
the well. Stir until just blended. The batter will be lumpy. Pour the
batter evenly into the two 8-cup muffin pans that have been well
greased or lined with paper muffin cups. Bake for 10-15 minutes, or
until a toothpick inserted in the center of a muffin comes out clean.
This is a light-colored muffin so be careful not to overbake. Let the
muffins cool in the pan for 2-3 minutes, then carefully remove and
place on a wire rack to cool.

NOTE: You can substitute two 4-oz jars of banana baby food (such as
Gerber) for the applesauce and use just 1 ripe banana. Or try other
baby food fruits such as pineapple, apple or plum.

Source: The Great American Chocolate Contest Cookbook Dottie Cross –

—–

Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoon Margarine
Cloves Garlic — minced
2 cup Vegetable stock
1 dash White Pepper
1 dash Nutmeg
Stalks Celery — finely chopped
Med Onion — chopped (1/2 cup)
16 ounce Bag frzn Peas — thawed (3 cups
1/2 cup Low-fat Milk

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional.

In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and
onion. Saute until softened, about 5 minutes.
Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5
minutes.
Transfer mixture to bowl of food processor. Cool slightly. Puree.
Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes,
stirring constantly. Top each serving with garnish if desired.

VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or
sauteeed and sliced mushrooms.

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Title: Sizzling Beef Fajitas
Categories: Mexican, Beef
Yield: 8 servings

4 cl Garlic, minced
1 tb Lime juice
1/3 c Worcestershire or soy sauce
4 Serrano chilles, stemmed
-And minced
1/4 c Apple cider vinegar
14 cn Beef broth
2 tb Safflower oil
2 Yellow or white onions,
-Thinly sliced
2 Bell peppers, thinly sliced
4 Limes, cut in half
1 c Sour cream
3 lb Skirt steak, 1/2 inch thick

————————-MARINADE————————-
Flour tortillas
Pico de gallo
Guacamole

Originally from: “Austin American=Stateman, May 24,
1990 Sizzling Beef Fajitas

At least 3 hours before grilling the meat, trim it to
remove all fat and gristle. For skirt steak, use a
flat metal pounder to tenderize. {This is needed
because of the short marinading time.} Put the meat in
a shallow glass dish or plastic bag. Combine the
marinade ingredients. Marinate for about 3 hours in
refrigerator.

About 45 minutes before serving, clean the grill
surface and rub it with an oil dampened cloth. Preheat
the grill for about 30 minutes. Remove the meat from
the marinade. Sprinkle the meat and salt and pepper
and place it on the grill. Baste with marinade, grill,
then turn, baste again and grill until medium rare,
about 5-6 minutes in all, or until desired doneness.
Remove, cover with foil and keep warm.

Heat 2 TBSP oil in a cast-iron skillet over
medium-high heat. Add the onions and cook until
browned, but still crisp. Remove and add bell peppers.
Saute about 2 minutes and add onions. Remove the
skillet from the heat.

Preheat the oven to 450 degrees F. Wrap the tortillas
or pita breads in foil and heat until warm, 8-10
minutes. {Or zap ’em in a microwave for 15 to 25
seconds per tortilla, depending on your microwaves
strength. Or grill ’em on the coals for a few seconds,
or in another cast iron skillet for a few seconds.}

Cut the beef across the grain into strips about 1/4
inch thick. Reserve all the juices. Put the skillet
back on high heat long enough to get hot, then add the
meat. It will sizzle. Turn immediately, then put the
onions and peppers on top. Pour the reserved juices on
top to create a sizzle. (For an even more dramatic
sizzle, you can drizzle the meat and onions with 2
TBSP oil instead of the reserved juices.) Carry the
skillet immediately to the table. Sqeeze lime juice on
top. To serve, use tortillas to enclose meat strips,
peppers, onions, pico de gallo, guacamole, and sour
cream.

Makes 8 servings.

From ”Foods of the Sun"

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Title: GARLIC STRAWS
Categories: Appetizers, Nsv
Yield: 20 straws

1/2 lb Puff pastry
Juice of 2-3 garlic cloves
2 oz Milk
1 ts Paprika
1 tb Parmesan cheese
Salt and cayenne pepper

Preheat oven to 425F. Roll out the puff pastry on a
floured board into a rectangle, as thinly as possible.
Stir the garlic juice into most of the milk and brush
the pastry with half of it. Mix the paprika and
Parmesan, and season with a little salt and cayenne.
Sprinkle half of it over one half of the pastry. Fold
the pastry and roll out as thinly as possible.

Repeat with the remaining garlic milk and Parmesan
mixture and roll out to a rectangle not more than 1/4
inch thick. Brush with milk and cut into strips about
1/2 inch wide and 6 inches long.

Arrange the straws, at least an inch apart, on greased
baking sheets and bake for 7 to 10 minutes or until
well-risen and golden brown. Serve warm, piled onto
each other, log cabin style.

The Great Garlic Cookbook, by Sophie Hale : ISBN
1-55521-801-6

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TEMPEH FAJITAS WITH CUCUMBER SALSA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MARINADE—–
3 tb Tamari soy sauce
Juice of 1/2 lime
1 t Brown sugar
2 tb Vegetable oil
3 cl Garlic — minced
1/4 ts Crushed red pepper flakes
—–FOR THE FILLING—–
8 oz Tempeh — cut into 1/2′ strips
3 Bell peppers — cut into 1/2″
-strips (red, green, yellow)
1 md Red onion — halved vertically
– and thinly sliced
—–FOR THE SAUCE—–
2/3 c Low-fat yogurt
1/2 sm Cucumber — peeled, seeded,
And finely diced (1/3c)
1/4 ts Ground cumin
1 tb Minced fresh parsley
—–TO SERVE—–
8 8″ flour tortillas

Combine the marinade ingredients in a large bowl. Stir
in the tempeh, bell peppers and onion. Marinate at
least 30 minutes or up to 2 hours. Preheat oven to 450
F. In a small bowl combine the salsa ingredients.
Cover and chill until ready to use. Sprinkle a little
water on each tortilla and rub it into each tortilla
with your fingers. Stack the tortillas, then wrap in
foil. Set aside. Spread the marinated tempeh and
vegetables on a baking sheet in one layer. Bake 15
minutes, or until the vegetables are tender anfd
tempeh begins to brown. So not toss while cooking.
Place the tortilla packet in the oven for about 7
minutes. This will heat the tortillas with a little
steam to soften them. To serve, place a tortilla on
each plate. Spoon some of the tempeh mixture along the
center, cover with a little cucumber salsa, then fold
and roll to enclose the filling.

Nutritional info per serving: 387 cal; 19g pro, 57g
carb, 10g fat (23%)

Source: Main-Course Vegetarian Pleasures by Jeanne
Lemlin Miami Herald, 8/31/95 format: Lisa Crawford,
8/5/96

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Turkey and Rice Soup

Recipe By : The Toronto Star – December 26, 1998
Serving Size : 10 Preparation Time :0:00
Categories : Poultry/Stuffing Soups Stews
Tried ‘N True Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon Canola oil
1 large yellow onion — chopped
1 cup carrots — chopped
1 cup celery — chopped
1 cup turnip — chopped
1 cup white rice
3 1/2 cups canned tomatoes — plum, undrained
8 cups chicken stock — or turkey stock
1/2 teaspoon salt — optional
1/2 teaspoon hot pepper sauce — to taste
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon thyme
2 cups cooked turkey breast meat — small dice
1/4 cup fresh parsley — chopped fine

In large saucepan, heat oil over medium heat. Add onion and chopped
vegetables. Cook 5 minutes or until onion is soft. Add rice and stir well.
Add tomatoes, stock, salt, hot pepper sauce, basil, oregano and thyme.
Bring to boil over medium-high heat. Reduce heat to medium-low and simmer,
covered, 20 minutes or until rice is tender.
Stir in cooked turkey. Add more stock if desired. Heat 1 minute.

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NOTES : Serves 10 (1-1/2 cup servings) Calories 173, Total Fat 3.1 g, Fibre
2.1 g
W.W. Points per 1-1/2 cups 4
Dietary Exchanges: 1 Bread, 1 Meat, 1-1/2 Vegetables

This soup is so good!!

Caribbean Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rices and Grains Ethnic
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Hot cooked rice
11 ounces Canned mandarin oranges — – drained — coarsely
8 ounces Canned crushed pineapple — – drained
1/2 cup Chopped red pepper
1/2 cup Slivered almonds — toasted
1/2 cup Unsweetened grated coconut — – toasted*
1/3 cup Sliced green onions
2 tablespoons Mango chutney
1/4 teaspoon Ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut,
green onions, chutney and ginger in large skillet over medium-high heat.
Stir and cook until ingredients are blended and thoroughly heated. Serve
with grilled or broiled shrimp.

*To toast coconut, spread grated coconut on an ungreased baking sheet and
toast at 300 degrees F. for 1 minute.

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Per serving: 241 Calories; 10g Fat (36% calories from fat); 7g Protein; 33g
Carbohydrate; 0mg Cholesterol; 5mg Sodium