GUJERATI-STYLE CABBAGE WITH CARROTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Green cabbage
3/4 lb Carrots
1 ea Green chili
4 tb Vegetable oil
1 pn Asafetida
1 tb Black mustard seeds
1 ea Dried red chili
1 1/4 ts Salt
1/2 ts Sugar
4 tb Cilantro, chopped
1 tb Lemon juice

Core the cabbage shred it finely. Grate the carrots. Cut the green
chili into thin strips.
Heat oil in a casserole-type pot over medium-high heat. When hot add
the asafetida. Immediately afterwards, add the mustard seeds. When
they begin to pop, stir in the red chili. When the chili darkens,
add the cabbage, carrots green chili strips. Reduce heat to medium
stir the vegetables around for 30 seconds. Add salt, sugar
cilantro. Stir cook for 5 minutes. Add lemon juice serve.

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Cream of Broccoli Soup

Recipe By : Pete
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion — chopped
2 stalks celery — chopped
5 large garlic cloves — chopped
2 large broccoli stalks — flowerets removed
and reserved, stems chopped
1/2 cup flour
salt — to taste
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon freshly grated nutmeg
3 1/2 cups chicken stock
1/2 cup Madeira
4 cups half and half

In a large soup pot, heat the butter and olive oil over medium heat, and in
them saute the onion, celery, garlic, and broccoli stem until the onion is
transluscent, about 5 minutes. Stir in the flour, salt, black pepper, cayenne
pepper, thyme, rosemary, and nutmeg and cook a few minutes more, stirring
frequently. Add the chicken stock, Madeira, and 4 or 5 of the broccoli
flowerets,
and stir to mix well. Bring the soup to a boil, then reduce the heat and
simmer,
stirring occasionally, until the vegetables are very soft, about 30 minutes.
While the soup is simmering, steam the remaining broccoli flowerets over
boiling water until bright green and crisp tender, 7-10 minutes. Immediately
remove the flowerets from the steam and submerge in an ice water bath or place
under very cold running water until cool to the touch. Drain and set aside.
Once the vegetables in the soup are very soft, remove it from the heat and
puree it, either in batches in a food processor or blender, or in the pot using
an immersion blender, until very smooth. (Always be careful when working with
hot
liquids.) Return the pot to the heat and add the half and half and steamed
broccoli flowerets, stirring well. Simmer the soup, stirring occasionally, for
another 10 minutes. Just before serving, add a pinch more of each of the herbs
and a dash of Madeira, if desired. Serve in heated bowls.

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Per serving: 593 Calories; 42g Fat (67% calories from fat); 15g Protein; 32g
Carbohydrate; 105mg Cholesterol; 874mg Sodium

WILD MUSHROOM-POTATO SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups diced and peeled Idaho potatoes
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1/2 ounce dried Porcini mushrooms
2 cups water
2 large hallots, cut into chunks, — about 1/4 cup
4 cups mushrooms — sliced
1 cup milk
1 cup heavy cream
1 tablespoon chives — chopped

In a pot place the potatoes in enough water to cover and cook until tender, and
then drain.
Meanwhile, in a small sauce pan bring the 2 cups of water to a boil with the
salt, sugar,

soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of
liquid remains.
Remove the mushrooms and shallots from the liquid, reserve the liquid and set
aside. Place the
mushrooms and shallots in a food processor or blender along with the cooked
potatoes, process or
blend until finely chopped. Strain the reserved mushroom liquid and place in
the food processor or
blender with the milk, and cream. Process or blend until smooth. Chill for 1
hour. When ready to
serve, ladle into bowls and garnish with the chives.

Yield: 4 serving

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Yogurt Fruit dip

Recipe By : , 6/97
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Dairy
Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plain nonfat yogurt
2 tbsp brown sugar
1 tbsp frozen orange juice concentrate
1 dash ground cinnamon

Line a strainer with a paper coffee filter or cheesecloth; place over a
bowl. Pour yogurt in strainer; refrigerate for 8 hours. Discard liquid
in bowl. combine yogurt, brown sugar, orange juice concentrate and
cinnamon; mix well. Serve with fresh fruit.

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Date: Mon, 20 Dec 93 09:02:47 EST
From: Christina Hulbe

New World Solstice Pudding
by C. Hulbe
1 Cup whole wheat flour
or 3/4 Cup flour and 1/4 Cup fine corn meal
1/2 Cup unbleached all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 Cup blackstrap molasses
1/2 Cup boiling water
1 Cup cranberries
1 medium apple, in fine mince or grated
1/3 Cup pitted prunes, snipped

spices: include any or all, to your taste
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp crystallized ginger, minced
1 tsp dried orange peel
1/2 tsp dried lemon peel

Thoroughly coat a 1 quart double-boiler with non-stick
cooking spray. Stir baking soda into molasses and set
aside. Boil cranberries in the water for 4 minutes.
Stir apple into berries and cook one minute longer. Stir
prunes into the other fruit. In a medium mixing bowl,
stir together flours, baking powder, and spices. Mix
molasses and fruit into flour. Pour batter into
prepared mold, cover tightly (if double-boiler lid is not
snug, seal with aluminum foil) and steam for 3 to 4 hours,
until the pudding is firm. Remove mold from the pan and
let stand 30 minutes.
Loosen pudding with flexible spatula and invert it onto
a serving plate. Cut into wedges and serve with sauce
(suggestions below).
If cooked (and stored cool) ahead of time, the pudding
may be warmed by re-steaming in the double boiler for 30
to 45 minutes.
The pudding may also be cooked in a traditional mold,
it will require about half as much time to cook.

Sauce possibilities include:
1) A mixture of equal parts confectioner’s sugar and
water or apple cider, boiled together for a few minutes,
enriched with soymilk or brandy (several Tbsp for 1/2
Cup sugar) just before serving.
2) Apple butter, thinned with water or apple cider, heated
just until it comes to the boil, and enriched with brandy
just before serving.

Ann’s Pesto *

Recipe By : Ann from P*
Serving Size : 1 Preparation Time :0:00
Categories : Sauces, Marinades, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Fresh Basil Leaves
4 Cloves garlic, chopped
1/2 Cup pine nuts
1 Cup X-Virgin olive oil
1 Cup Imported Parmesan Reggiano cheese, grated
1/4 Cup Pecorino Romano cheese, grated
1/4 tsp salt
Freshly ground black pepper to taste

1. Process the basil, garlic, and pine nuts in a food processor until
finely chopped. 2. With the machine running, pour the oil in a thin,
steady stream. 3. Add the cheese, salt and ground pepper to taste.
Process briefly to combine.

Yield: 2 cups prepared pesto.

(I make this in 2-cup batches freeze in 1/2 pt. canning jars for the
winter. Use on pasta, vegetables, baked potatoes… MJ)

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AVOCADO CILANTRO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 md Scallions
1/2 c Fresh Cilantro Leaves
2 Cloves Garlic
4 oz Pared Avocado
1 1/2 c Plain Nonfat Yogurt
1/2 c Skim Buttermilk
2 tb Lime Juice
1/2 ts Curry Powder
1/8 ts Ground Red Pepper

In a food processor, combine scallions, cilantro and
garlic; process until finely chopped. Add avocado;
process until smooth. Add yogurt, buttermilk. 1/4 cup
water, lime juice, curry powder and red pepper to food
processor; process until smooth. Cover and
refrigerate at least 1 hour, until well chilled. Each
1/2 cup serving contains 115 calories, 5 gm fat,
104 mg sodium and 3 mg cholesterol.

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