Saffron Steamed Basmati Rice (LF)

Recipe By : Persian Cooking for a Healthy Kitchen
Serving Size : 6 Preparation Time :1:15
Categories : Basic Healthwise
Persian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basmati rice — long grain
6 cups water
2 teaspoons salt
3 tablespoons olive oil
4 tablespoons plain low-fat yogurt
1 teaspoon saffron — dissolved in
4 tablespoons hot water

This is a master recipe that details certain steps applicable to all other
rice recipes.

1. Clean by picking over the rice. Basmatic rice like any other contains many
small solid particles. This grit must be removed by picking over the rice
carefully by hand.

2. Wash the rice by placing it in a large container and covering it with
lukewarm water. Agitate briskly with your hand, then pour off the water.
Repeat five times until the rice is completely clean. When washed rice is
cooked it gives off a delightful perfume that unwashed rice does not have. *If
using long-grain AMERICAN or Texmati rice, it is not necessary to soak or wash
five times. (Once is enough.) Cooking rice with salt firms it up to support
the long cooking time and prevents the rice from breaking up. The grains swell
individually without sticking together The result is light and fluffy rice
called Pearls of Persian Cuisine.

3. Bring 6 cups of water with 2 teaspoons salt to a boil in a large non-stick
pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10
minutes; stir gently twice with a wooden spoon to loosen any grains that may
have stuck to the bottom. Bite a few grains. If the rice feels soft, it is
ready. Drain rice in a large free-standing strainer or sieve.

4. In the same pot, heat 2 tablespoons oil, two full spatulas of rice, 4
tablespoons yogurt, and I tablespoon saffron water; spread this mixture over
the bottom of the pot and even out with back of a spatula. This will help to
make a golden crust (_tah dig_).

5. Take one spatula full of rice at a time and gently place it on top of the
bottom layer, gradually shaping the rice into a pyramid. This shape leaves
room for the rice to expand. Poke 1 or 2 holes in the rice pyramid with the
handle of a wooden spoon.

6. Cover and cook rice for 10 minutes over medium heat in order to form a gold
crust.

7. Dissolve 1 tablespoon oil in 1/2 cup hot water and pour over the rice
pyramid. Place a clean dish towel or 2 layers of paper towel over the pot and
cover firmly with the lid to prevent steam from escaping. Cook for 50 minutes
longer over low heat.

8. Remove the pot from heat. Allow to cool on a damp surface for 5 minutes
without uncovering it. This helps to free the crust from the bottom of the
pot. Then put 2 tablespoons of rice in a dish, mix with remaining saffron
water, and set aside for garnish.

9. Gently taking one spatula full of rice at a time, place it on a serving
platter without disturbing the crust. Mound the rice into a cone. Sprinkle the
saffron rice garnish over the top. For a tastier effect, you may melt 2
tablespoons butter and drizzle over the rice.

10. Detach the layer of crust from the bottom using a wooden spatula. Place on
a small platter and serve on the side or arrange it around the rice.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)] “The purpose of this book is to modernize
— to adapt Persian recipes to today’s low-fat, high-flavor eating styles. The
foundation for much of Persian cooking is rice.” (NB, Georgetown, 1994)

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NOTES : Basic Crusted Persian Rice
Prep 15 mins | Cook 1 hr
Chelo = Chelow

Title: Ported Stuffed Figs
Categories: Fruits, Desserts, Appetizers
Yield: 24 servings

2 c California dried figs
— (about 24 figs)
1/2 c Port (or sherry)
1/4 c Ricotta cheese
Whole natural almonds
— toasted

Cover figs with water in a saucepan. Bring to boil; cover and simmer for
20 minutes. Drain; place figs in small bowl along with port. Cover and
chill overnight. Drain. Remove stems; slice figs partially through in an
X pattern. Fill with small spoonfuls of ricotta cheese. Top with a whole
almond, pressed halfway into cheese.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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KEMA (CURRIED VEGETABLES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c TVP® granules
7/8 c Boiling water
1 lg Yellow onion, minced
1 lg Clove garlic, crushed
–minced
1/2 ts Ginger root, minced
3 tb Tomato paste
1 c Stewed tomatoes
2 ts Curry powder (may use 3 tsp
–I use 2 tsp curry 1 tsp.
–garam masala.)
1 t Salt
1/8 ts Cayenne pepper
1 c Green peas, fresh or frozen
1 c Mushrooms, sliced

Combine TVP® and water in a bowl. Let stand 10
minutes. In a non-stick skillet or wok, heat 2 tbs.
water or other liquid. Saute onion, garlic, and
ginger root for 5 minutes. Add TVP® and stir
constantly another 5 minutes (add additional liquid to
prevent sticking, if necessary). Add tomato paste,
tomatoes, curry powder, salt, and cayenne and simmer
for a few minutes. Add peas and mushrooms, bring to a
boil, cover, and simmer over low heat 5 minutes.
Serve over rice.

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Austin Grill’s Chili Verde

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Tex-Mex Stew
Hot Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 whole fresh Anaheim chile — seeded — peeled
5 whole poblano chilies — peeled — seeded
2 tablespoons olive oil
1 cup yellow onion — diced
1 1/2 teaspoons garlic — minced
1 1/2 jalapeno chile — minced
3/4 teaspoon oregano
3/4 teaspoon cumin
4 cups chicken stock
1 Idaho potato — medium — peeled, cut in 1/2
inch dice.
2 cups chicken breast — uncooked — cut in 1/2 inch
dice
1 cup cilantro — loosely packed — large stems removed
salt — to taste

Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.

In a large skillet, heat the olive oil and saute the onion until translucent.
Add the garlic, jalapeno chiles, cumin and oregano, and saute for several
minutes. Add the chicken stock and bring to a simmer. Then add the potatoes
and cook until just tender. With a slotted spoon, remove 1 cup of potatoes
and reserve. Add the diced chicken and pooach gently in the onion-
chili- potato mixturer until chicken is cooked through. Remove from the heat
immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small
bowl. Refrigerate the remainder to keep the chicken from overcooking.
In a blender, puree the reserved potatoes, half half the Anaheim and half the
poblano chilies, and the cilantro with the reserved half cup of liquid.
When the chicken mixture is no longer warm, add the puree. Dice the remaining
half of the Anaheim and poblano chilies in half inch cubes and add to the
mixture. Season with salt. Reheat just before serving to retain the
fresh green color and flovor of the soup.

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NOTES : This recipe makes a spicy soup with the consistancy of a hearty
chicken-vegetable soup.

Title: Bread Stuffing or Dressing
Categories: Diabetic, Dressings, Breads/bm, Low-fat/cal
Yield: 4 servings

4 c Dry bread cubes;(3 slices) 2 tb Parsley leaves;or 2 tsp dry
1 Onion; chopped 1 c Hot water or turkey broth;
1 Garlic clove;(1/2 tsp pwdr) 3/4 ts Ground sage;
1/4 ts Black pepper; 1/2 ts Dried thyme;or 1/4 tsp
1/4 ts Dried marjoram;(or oregano) 1/8 ts Basil;optional
1 c Celery;chopped (3 stalks)

Combine all ingredients in a bowl, toss to mix well. Stuff into a
10-pound turkey or 4 cornish hens. 4-6 servings.

1/4 recipe 100 calories Carbohydrates 20 gram, Protein 5 g, Fat 2 g,
Sodium 199 mg, Potassium 177, Cholesterol 0. 1 bread exchange, 1
vegetable exchange

Am. Diabetes Assoc. Holiday Cookbook, shared on Cooking echo by Earl
Shelsby Oct 93. Shared and tested by Elizabeth Rodier Oct 93. Good
with fat-free gravy.

Compare with Bread Stuffing from Betty Crocker made with margarine 410
calories per cup.

ER’s notes: may be covered and baked 30 min. in casserole 350- 375 F
oven to avoid added fat. Cook the turkey with a chunk of raw onion in
the cavity. Use only 1/2 cup liquid if you prefer a dry dressing.

OR from The New Chatelaine Cookbook (Macmillan) ~ Whole lemons,
orange or tangarines. Prick fruit skins several times ~ Whole garlic
cloves, don’t peel ~ Slices of fresh ginger root ~ Handfuls of fresh
herbs – sage, rosemary or thyme OR 2 tbsp dry herbs ~ Fresh rosemary
sprigs with orange wedges or sage with apple slices.

MMMMM

ESAU’S POTTAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mcdougall Vegetarian
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Uncooked barley
1 c Uncooked lentils
1 lg Onoin chopped
1/2 c Celery shopped
1 cl Garlic minced or pressed
1 t Salt
1 tb Soy sauce
6 c Water

COMBINE all ingredients in a large covered saucepan
BRING TO A BOIL, then reduce heat nd simmer until done
OR BAKE at 350 for 45-50 minutes SPRINKLE with chopped
fresh parsley and serve over cooked brown rice **
Natures Pantry Cookbook**

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Title: Tanner’s Potato Soup
Categories: Favorites, Main dish
Yield: 8 Servings

2 Onions; minced
3 T Margarine
8 lg Potatoes; peeled sliced
6 c Water
6 Chicken Bouillon cubes
2 t Celery salt
1 t Pepper
4 T Parsley
Garlic powder
4 c Milk
2 c Light cream
1/2 c Cheddar cheese

In a large dutch oven, fry the onion in margarine. Add potatoes,
water, bouillon, and seasonings. Cover and simmer till potatoes are
soft. At this point you could mix the entire mixture in a food
processor (some people like to leave some chunks of potato). Add the
milk and cream; heat up and serve with grated cheddar on top.

Typos by Mickey Forster AWXP96A

MMMMM

HOME-SMOKED CHIPOTLES ADOBADO

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chunks or logs of fragrant
Hardwood,
Preferably a combination of
Oak mesquite
1 1/4 lb Red-ripe jalapeno chiles,
With stems
1/2 c Dried Red New Mexico Chile
Puree
OR –
Commercial chile paste, such
As Santa Cruz
1/3 c Water
2 tb Tomato paste
2 tb Cider vinegar
1 tb Packed dark brown sugar
1 Clove fresh garlic
-peeled and crushed
1/4 ts Salt

Prepare a smoker according to the manufacturer’s
directions, using the wood chunks and achieving a
steady temperature of 275 to 300 degrees F. Place the
chiles directly on the smoker rack (or use a shallow
disposable foil pan) at the cooler end of the smoking
chamber or on the upper rack if your smoker has one.
Lower the cover and smoke the chiles for 2 1/2 hours,
or until they are soft, brown, and slightly shriveled.

Remove the chipotles from the smoker. In a medium
nonreactive saucepan, combine them with the chile
puree, water, tomato paste, vinegar, brown sugar,
garlic, and salt. Set over medium heat and bring to a
simmer. Cook, stirring once or twice, until the sauce
is very thick, about 15 minutes. Cool to room
temperature.

Transfer the chipotles to a covered storage container
and refrigerate for at least 24 hours before using.
They can be refrigerated for up to 2 weeks or frozen
for up to 2 months.

UNSAUCED DRIED CHIPOTLES: After removing the chiles
from the smoker, place them on a rack and leave them,
loosely covered, at room temperature, until crisp,
light, and dry, 1 to 2 weeks, depending on the
humidity. Store airtight at room temperature.

Recipe By : W. Park Kerr in “Burning Desires”

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SESAME SEED YOGURT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JFBV53A
3 1/3 c Bread flour
1 1/2 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
1 1/2 tb Butter
3/4 c Water
3/4 c Yogurt
3 tb Sesame Seeds
2 ts Yeast

From the Panasonic Breadmaker’s cookbook

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Title: GOLDEN CROWN RESTAURANT HOUSE SPECIAL CHOW ME
Categories: Chinese, Seafood, Chicken
Yield: 6 servings

15 oz Chow Mein Noodles
– (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp
– 60 to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain. Heat 2 tablespoons oil in wok or
very large frying pan. Stir-fry noodles for 3 to 5
minutes, or until crisp and light brown. Remove from
wok and set aside. Add remaining 2 tablespoons oil and
garlic. Add bean sprouts, bok choy, carrot, green
pepper, celery, water chestnuts, bamboo shoots,
mushrooms and onion to wok. Stir-fry for several
minutes over high heat. Add shrimp, chicken and
barbecued pork. Continue stir-frying several minutes.
Add broth and cover with lid. Cook with lid on for 3
to 4 minutes. Combine Cornstarch with cold water. Stir
in oyster sauce, sugar, MSG, if used, and salt. Add
sauce and noodles to wok. Continue cooking just until
sauce thickens about 1 minute. Serve immediately.

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