Sauteed Carrots and Celery

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 g Carrots — peeled
1/2 Head of celery, washed
2 tb Olive oil
1 sm Onion — thinly sliced
1 Bouquet garni
50 g Green olives, stoned
Salt and pepper

A delightful, soft mixture of carrots, celery, onions
and olives, which makes an excellent side-dish to go
with the aubergine loaf.

Slice the carrots thinly. Cut the celery sticks into
chunks, discarding any stringy pieces.

Heat the oil in a saucepan, add the onion and celery,
and cook gently until the onion is golden. Add the
carrots, celery and bouquet garni and season to taste.
Cover with a lid and cook gently for 10 minutes,
shaking the pan frequently.

Add the olives, stir and replace the lid. Simmer very
gently for a further 10 minutes.

Copyright Rosamond Richardson 1996

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Spicy Cellophane Noodles

Recipe By : Nina Simonds _China Express_ (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Diabetic
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon vegetable oil
3 tablespoons scallions — minced
1 1/2 tablespoons ginger root — minced
1 tablespoon garlic — minced
1 teaspoon hot chili paste
4 ounces cellophane noodles
2 tablespoons scallions (green part) — minced

Soak the cellophane noodles in hot water (hot tap water is ok) for 20
minutes to soften. Drain and set aside.

Combine the first 5 ingredients to make the sauce. Set aside.

Heat the vegetable oil in a non-stick pan over medium-high heat. Add
the scallions, ginger, garlic, and chili paste. Stir and fry for
about 10 seconds, until fragrant. Add the sauce mixture and the
cellophane noodles. Bring to a boil, then reduce heat to medium-low.
Simmer until almost all of the liquid has evaporated. Serve
mmediately, sprinkled with the minced scallion greens.

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NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF
Diabetic exchanges: 1-1/2 starch, 1/2 fat

Title: Revani (Semolina – Almond Syrup Cake with Syrup)
Categories: Greek, Cakes
Yield: 20 servings

2 1/2 c Granulated sugar
3 c Cold water
1 sm Cinnamon stick
3 Whole cloves
1 Orange (peel only)
1/2 lb Sweet butter
6 Eggs; room temperature
1 c All-purpose flour
1 c Fine semolina
3 ts Baking powder
1 c Finely chopped almonds *
1 ts Vanilla extract
2 tb Brandy

dNote: Use blanched, peeled almonds.

Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
cook until dissolved, then add the cinnamon stick, cloves, and orange
peel and simmer for 15 minutes. Remove the flavorings. Cool.

Using an electric mixer, beat the butter in a large bowl until fluffy.
Gradually add the remaining sugar, beating on medium speed, then add
the eggs, one at a time, beating thoroughly after each addition,
without rushing. Meanwhile, sift the flour, semolina, baking powder,
and almonds together. Very gradually add to the batter, beating on
medium speed, then pour in the vanilla and brandy and give the batter
a last whirl on high speed for a few seconds. Pour immediately into
a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
back when touched by a finger. Remove from the oven and set the pan
on a cake rack. Using a sharp knife, score the cake into diamond
shapes. Spoon the cooled syrup over the entire cake and cool.

Note: Each piece may be attractively garnished with a candied or
marachino cherry slice in the center and almond slivers angled on
each side.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

MMMMM

SLOPPY JOES 2 (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Garlic cloves, minced
1 ea Onion, chopped
1 ea Green bell pepper, chopped
2 c TVP® granules or flakes mixed
3 3/8 c Hot water (for TVP®)
6 oz Tomato Paste
1/2 c Water
1 t Oregano
1/4 c Catsup
1/4 ts Cayenne pepper
1 t Worcestershire sauce,
-vegetarian
1 tb Honey, optional
Salt, optional
8 lg Rolls
Shredded lettuce

Saute garlic, onion, pepper TVP®. In a bowl, mix
tomato paste with water, oregano, ketchup, cayenne,
worcestershire sauce honey is using. Stir into
skillet. Bring to a boil add salt if desired. The
sauce should be thick but spreadable.
If desired, toast rolls. Spoon the sauce over the
bottom half of the roll, pile on the lettuce top
with remaining roll half.

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

Country Breakfast (Kraft)

Recipe By : Kraft – Complete Cheese Cookbook (1971:139)
Serving Size : 4 Preparation Time :0:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups cubed cooked potatoes
1/2 cup chopped green bell pepper
2 tablespoons chopped onion
1/3 cup margarine
salt and pepper
4 eggs
1 cup shredded cheddar cheese — shredded
(Cracker Barrel Brand)

Cook potatoes, green pepper and onion in margarine until lightly browned.
Season to taste.
Break eggs over potato mixture; cover, cook until eggs are done. Sprinkle
with cheese; cover and heat until cheese melts.

notes – Use O’Brien Potato Mix. Scramble the eggs (instead)

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EGGPLANT AND BUCKWHEAT PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant — peeled and
Cubed
2 Cloves garlic — minced
Juice of 1 lemon
Grated rind of 1 lemon
2 tb Olive oil
1 tb Butter
1 lg Onion — minced
2 c Buckwheat groats — cooked
Fine
2 tb Celery leaves — minced
1/4 ts Pepper
1 tb Fresh parsley — minced
1 Egg — beaten
1 tb Buckwheat flour
Or more, if needed
2 tb Corn oil — for frying

Steam eggplant in a vegetable steamer for 8 to 10
minutes, or until tender. Transfer to a glass or
ceramic bowl and toss with garlic, lemon juice, lemon
rind, and olive oil. Set aside to marinate for 1 hour,
then finely chop in a
food processor or blender, along with marinating
liquid.

Meanwhile, heat butter and brown onions in a large
skillet. Cool, then add remaining ingredients, except
corn oil. Stir in chopped eggplant. Mixture should
be fairly stiff; adda little more flour if necessary.

Heat corn oil in another large skillet. Drop mixture
by the tablespoon into
hot oil and fry until golden brown on each side.
Drain on paper towels. Serve hot.

Recipe By :

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Title: LA JOLLA SALAD
Categories: Salads, Dressings
Yield: 6 servings

Mixed greens (Boston, bibb,
Red tip, and romaine
Lettuce
2 Radicchio leaves, filled
With
2 oz Lump crab meat
2 lg Shrimp, grilled
Slices fresh papaya
1 Lime Dill Vinaigette

MMMMM——————-LIME DILL VINAIGRETTE————————
1/4 c Dijon mustard
1/2 c Red wine vinegar
1/8 c White wine vinegar
1 Egg yolk
3/4 c Salad oil
1 Lime’s juice
3 oz Honey
1/4 ts Tarragon leaves
1/4 ts Basil leaves, whole
1/4 ts Oregano leaves
1/2 ts Parsley leaves
1/2 cl Garlic, crushed
1/2 ts White pepper
1/2 ts Seasoned salt
1 ts Salt
1 tb Fresh dill weed, chopped
1 Drop, small green food
Coloring (optional)

On a large salad plate, arrange the greens and crab-filled radicchio
leaves. Garnish with grilled and papaya slices. Pour vinaigrette over
the salad or serve on the side.

TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and
vinegars. Wisk in the egg yolk. Gradually add the oil, wisking
constantly. Stir in the lime juice and honey. Wisk in the tarragon,
basil, oregano, and parsley leaves, garlic, pepper, salts, and dill
weed. Add a drop of green food color if desired.

MMMMM

Title: STRAWBERRY-ORANGE SPREAD
Categories: Christmas, Fruits, Gifts, Jelly
Yield: 4 servings

20 oz Frozen Strawberries; Thawed
1 3/4 oz Fruit Pectin; Powdered, 1 Pk
1 tb Orange Peel; Grated
1/2 c Orange Juice
3 1/2 c Sugar

Mix the strawberries, pectin, orange peel and orange
juice in a 3-quart saucepan until the pectin is
dissolved. Heat over high heat, stirring constantly,
to a rolling boil, about 2 minutes. Add the sugar and
bring back to a rolling boil, stirring constantly,
then remove from the heat. Skim off the foam and
immediately pour into hot sterilized jars or glasses
or freezer containers. Cover tightly and cool to room
temperature. Refrigerate or freeze no longer than 3
months.

Makes 4 half pints of spread.

—–

Title: Sugar and Spice Cashews
Categories: Snacks
Servings: 1

3 c Cashews
1 ts Vanilla
1/4 c Butter or margarine
1/2 ts Cinnamon
1 c Sugar
1/4 ts Cloves
1/4 c Light corn syrup

Melt butter. Add sugar and corn syrup. Microwave on high 2 minutes. Stir
and cook on high 3 more minutes. Stir once to mix in vanilla and spices.
Pour immediately over nuts. Toss and cook on high for 3 minutes, stirring
occasionally. Spread on waxed paper to cool. Makes 1 quart.

MMMMM

Golden Lentil Roulade w/Chestnut Stuffing

Recipe By : Vegetarian Times (November, 1997)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Vegan
Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups red lentils
4 cloves garlic — minced
2 cups fresh bread crumbs
3 tablespoons water or fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
CHESTNUT STUFFING:
1 tablespoon vegetable oil
2 medium onions (2 cups) — chopped
1 cup finely chopped red bell pepper
1 1/2 cups canned peeled chestnuts
2 cups fresh bread crumbs
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
sage sprigs for garnish

In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a
boil, reduce heat, cover, and simmer until lentils are tender and water is alm
ost absorbed, about 15-20 minutes.
STUFFING: In a medium skillet, heat oil over medium heat. Add onions and
bell pepper and cook, stirring often, until vegetables are soft, about 7 minut
es. Remove from heat. In a food processor, combine onion-pepper mixture, ches
tnuts, bread crumbs, and sage, and pulse on and off until well-blended. Transf
er to a large bowl and season with salt and pepper.
Preheat oven to 350 degrees F.
Transfer cooked lentils to food processor. Add garlic, water or lemon jui
ce, bread crumbs, salt and pepper, and process until mixture becomes a smooth,
pliable dough. Spread out a large piece of parchment or wax paper on a flat su
rface. Transfer lentil mixture to paper and pat (I also used a rolling pin) i
nto an 11×14-inch rectangle.
Spread Chestnut Stuffing evenly over lentil layer. Starting with the shor
t end, carefully roll up lentil mixture, using paper to guide you (pull upward
on edge of paper to propel the dough forward and create rolling action). Press
roll firmly together with your hands as needed. Lift Roulade onto a lightly g
reased baking sheet and rub with softened butter or margarine. Bake until hea
ted through and top is just beginning to brown, about 15-20 minutes.
Transfer to a serving platter.

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Serving Ideas : Serve on platter surrounded by roasted veggies sage sprigs

NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I b
elieve it needed to cook much longer than the recipe says, perhaps even twice a
s long, to heat through. Also, by itself, the Roulade may be rather dry. I *s
trongly* recommend serving it with the Rich Mushroom Sauce or other gravy or sa
uce.

This Roulade is different than most in that its outer layer, which is made
of cooked lentils, is unbaked when it is rolled around the stuffing. It is bak
ed after rolling. This allows the dish to be assembled well in advance. Lefto
vers can be eaten cold, and Roulade slices can be made into sandwiches.