Archive for June, 2018

Hot Sour Soup

Recipe

1 Jun

Hot Sour Soup

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Chinese Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 half-inch ginger root slices — minced
1/2 cup bamboo shoots — sliced
2 cups chicken stock
1 cup pork — sliced thinly
2 tablespoons soy sauce
1 cake tofu — cubed
1/2 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 egg — beaten
1 tablespoon fresh coriander leaf — chopped
1 tablespoon scallions — chopped
1 teaspoon sesame oil

Soak mushrooms in hot water for 30 minutes. Drain, remove and discard=
stems, and shred caps. Heat oil in heavy duty saucepan, add shredded=
mushroom caps and ginger and stir over moderately high heat for one minute.=
Add bamboo shoots and stir for an additional minute. Add chicken stock,=
pork slices, and soy sauce. Bring to a boil and simmer ten minutes. Add=
tofu and cook three minutes more.
Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and=
vinegar, to soup. Cook until mixture thickens and clears. Turn off heat and=
drizzle beaten egg over top. Stir. When egg sets, serve, garnishing with=
chopped scallions, coriander leaves, and sesame oil to taste.

– – – – – – – – – – – – – – – – – -=20

NOTES : Substitute ham for pork, adding after soup has simmered for five=
minutes, and simmer for five minutes more. A vegetarian version may be=
prepared by omitting pork, substituting vegetable broth for chicken stock,=
and increasing the tofu used to one and a half cakes. For a spicier=
version, add two tablespoons chopped Sichuan pickle to stock with soy=
sauce.
Nutr. Assoc. : 3130 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Filed under: Chocolate, Pies

Old-Fashioned Bread Pudding

Recipe

1 Jun

Title: Old-Fashioned Bread Pudding
Categories: Diabetic, Breads/bm, Desserts
Yield: 8 sweet ones

6 sl White bread; day-old 1 ts Ground cinnamon;
-crust removed 1/2 c Seedless raisins;
2 tb Margarine; reduced-calorie Vegetable cooking spray;
-melted 4 Eggs;
Sugar substitue to equal 3/4 2 c Skim milk;
-cup, divided 1 ts Vanilla extract;

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar
substitute and cinnamon. Quarter each bread slice. Layer with
raisins in a 1 1/2 -quart casserole dish coated with cooking spray.
Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar
substitute; pour over bread and raisins in dish. Place dish in a pan
containing 1 inch of hot water. Bake at 350 degrees for 55 minutes
to 1 hour or until a knife inserted in center comes out clean out
clean. Server warm, or cover and refrigerate until thoroughly chilled.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + 1/2
FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; FAT: 4gm;
SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families.

Place dish in a pan

MMMMM

Filed under: Poultry, Salads

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Hot Sour Soup

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