Title: Bow Ties With Eggplant Sauce
Categories: Low, Fat, Servings
Yield: 1 servings

12 Ounce)
1/4 c Vegetable Stock
2 md Garlic clove, minced
1/4 c Onion, chopped
1/4 ts Cayenne pepper
3 c Eggplant, chopped
3 c Tomato canned low sodium
1/2 ts Basil
1/2 ts Oregano
Bow Tie Pasta, uncooked

Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5
minutes. Add eggplant and simmer until soft. Add tomatoes, and spices.
Simmer 20 minutes. Toss with pasta.

Nutritional Analysis

Calories ( 245 cal) Vitamin D ( 0 IU ) Protein ( 8.7 g )
Thiamine (0.65 mg ) Carbohydrate ( 50 g ) Riboflavin (0.29 mg ) Total
Fat (1.26 g ) Niacin ( 5.2 mg ) Saturated Fat (0.18 g )
Vitamin B6 (0.19 mg ) Mono-Unsaturated (0.15 g ) Folate (14.3 mcg)
Poly-Unsaturated (0.51 g ) Sodium ( 37 mg ) Cholesterol ( 0 mg
) Calcium ( 56 mg ) Dietary Fiber ( 3.4 g ) Magnesium ( 45 mg )
Caffeine ( 0 mg ) Potassium ( 417 mg ) Vitamin A ( 77 RE
) Iron (3.15 mg ) Vitamin C ( 21 mg ) Zinc (0.95 mg )

Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 %

Serv. Size: 2 Cup (s) Prep. Time: 0:50

Made this today, much better than plain pasta sauce. It’s from 500 FF.

From: tkreider@census.gov (Tom Kreider)
converted to MM by Donna Webster Donna@webster.demon.co.uk

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GOAT CHEESE AND SPINACH TURNOVERS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Vegetables
Cheese/eggs Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1/2 c Diced red onion
2 Garlice cloves, minced
2 bn Fresh spinach, stemmed,
-chopped
2 oz Soft fresh goat cheese (such
-as Montrachet)
1/3 c Toasted pine nuts
3 tb Grated parmesan cheese
1/2 ts Minced fresh rosemary or 1/4
-tsp dried, crumbled.
1/2 ts Grated lemon peel
4 Frozen phyllo pastry sheets,
-thawed
1/2 c (1 stick) unsalted butter,
-melted

Greens, a vegetarian restaurant in San Francisco, serves these terrific
pastries

Makes 12

heat oil in heavy large skillet over medium heat. Add onion and garlic and
saute 5 minutes. INcrease heat to high. Add spinach and saute until
wilted, about 5 minutes. Drain spinach mixture, pressing on solids to
release as much liquid as possible. Transfer to bowl and cool completely.
Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to
taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut
lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling
at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,
forming triangle. Repeat, folding up length of pastry as for flag. Brush
wit butter. Repeat with remaining pastry,butter and filling. Transfer
turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake
turnover until golden, about 12 minutes. Cool slightly and serve.

Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
Stevens

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BEEF KORMA

Recipe By : BH G (Hot Spicy)
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Main Course–Beef X

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed (without pods)
1 teaspoon crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 tablespoon gingerroot — coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
2 pounds beef or lamb stewing meat — cut into 1-inch cube
1 tablespoon cooking oil
2 tablespoons cooking oil
2 medium onions, thinly sliced separated in rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1/4 teaspoon garam masala
2 tablespoons snipped coriander or parsley
Indian Spiced Rice or hot cooked rice

In a blender container combine coriander seed, cumin seed, cardamom seed,
crushed red pepper, and whole cloves. Cover the blender container and grind
the spices into a fine powder.

Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot,
salt and ground cinnamon. Cover the blender container and blend till the
mixture has a pasted consistancy.

In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1
tablespoon hot oil; remove. Repeat with remaining meat, add 1 tablespoon
additional oil, if needed; remove.

Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over
medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat
to medium. Add blended spice mixture; cook and stir 3-4 minutes more or till
slightly browned.

Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to 1
3/4 hours or till meat is tender; stir occasionally.

Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture
into Dutch oven; Cook and stir till thickened and bubbly. Cook and stir 1-2
minutes more.

Transfer to serving bowl; sprinkle with coriander or parsley. Serve with
Indian Spiced Rice or hot cooked rice.

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NOTES : One of the classic recipes of northern India is the Korma. Rich with
yogurt, cream and aromatic spices, it typically is served on spicial
occasions. The name actually means “braise” and describes the method in
which the blended spices in liquid penetrate the meat.

Title: PETER’S FAVORITE STRAWBERRIES
Categories: Diabetic, Fruits, Desserts
Yield: 4 sweet ones

1 pt Very Red strawberries; ripe
1 md Orange;
2 tb Orange juice;
2 tb Sweet vermouth;
Sugar substitute equivalent
To 1 tablespoons sugar;
(optional)

Wash and hull strawberries; cut in half. Slice ends
off orange; quarter orange lengthwise and slice orange
wedges crosswise with rinds left on, as thin as
possible. Put strawberries and oranges in a bowl; mix
well. Mix together the orange juice and sweet
vermouth and drizzle over fruit mixture; stir to mix.
Check to see if berries have enough natural sweetness
for your taste; if not, add sweetener. Cover bowl and
chill in refrigerator 2 hours before serving; stir
gently several times to blend flavors. Food Exchanges
per serving: 1 FRUIT EXCHANGE; CAL: 56; CHO: 11g; PRO:
1g; FAT: 0g; SOD: 1mg; CHO: 0mg; LOW-SODIUM DIETS:
This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and your via Nancy O’Brion and her

—–

Title: Avgolemono
Categories: Soups/stews, Ethnic
Yield: 6 servings

8 c Chicken broth 4 Eggs, separated
1 c Uncooked rice 4 tb Lemon juice

Make chicken broth and heat to boiling; add rice. Simmer covered about 20
minutes. Remove from heat and set aside. In a bowl, beat egg whites until
stiff; add yolks and beat well. Beat continuously adding lemon juice a
little at a time. Then add about 1/5 of the broth, beating continuously.
Pour this mixture back into the pot of broth and rice. Mix well over heat
but, to avoid curdling, do not allow soup to come to a boil. Serve
immediately.

—–

Chi-Chi’s Chicken Fajitas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

From: Brett Jones
In the last 17 years, I’ve worked for a LOT of restaurants 🙂 My favorite
trick was from Chi-Chi’s [ha! I NEVER signed that non-disclosure agreement]
…. the absolute best marinade for chicken (we used it for our fajitas) is
margarita mix. Yes, just go out and find your favorite margarita mix (Mr
Mrs T’s is good) or a little sweet sour, put the chicken breasts in a
shallow pan and cover with the mix. Marinate at least overnight, preferably
for 24 hours. NUMM!

– – – – – – – – – – – – – – – – – –

Title: Five Spice Plum Sorbet
Categories: Desserts, Ceideburg 2
Yield: 6 servings

21 1/2 oz Cans purple plums
1/2 c Water
1/4 c Dry Sherry
3/4 ts Chinese five-spice powder
Whole star anise seeds
-(optional)

Drain plums, reserving liquid. Remove pits from plums. In food
processor or blender, combine plums, reserved liquid, water, Sherry
and spice powder. Process until very smooth (there should be no
flecks of plum peel). Freeze in ice cream maker according to
manufacturer’s directions. Serve garnished with star anise, if
desired.

Serves 6 to 8.

Karen Gillingham from the Hayward Daily Review, 10/26/92.

Posted by Stephen Ceideberg; November 1 1992.

MMMMM

MOUSSAKA AUBERGINES

Recipe By : Family Circle/What’s For Dinner? (British)
Serving Size : 4 Preparation Time :0:30
Categories : Ethnic Casseroles One Dish Meals
Main Course–Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium aubergines (eggplants) — halved
1 pound lean minced beef (ground beef)
1 onion — chopped
2 cloves garlic — crushed
14 ounces tinned (canned) tomatoes
2 tablespoons tomato puree
2 teaspoons salt
2 tablespoons butter
1 tablespoon plain flour (all-purpose) (heaping)
10 ounces semi-skimmed milk (low-fat)
4 ounces cheddar cheese — grated
1/4 cup granary bread crumbs

1. Scoop out aubergine flesh and dice. (Hint: Try using a grapefruit spoon
for this)

2. Dry-fry beef, onion and garlic for 12 minutes. Add aubergine, tomatoes
and puree.

3. Cover, simmer for 45 minutes, stirring occasionally. Cook, uncovered,
for 30 minutes.

4. Meanwhile, salt aubergine shells for 30 minutes. Rinse and cook in
boiling water for 5 minutes. Drain and pat dry. Spoon in filling.

5. Melt butter, add flour, cook 1 minute. Add milk, cook until thickened.
Stir in half the cheese, season.

6. Top filling with sauce, crumbs and remaining cheese. Grill 2 minutes.
Serve with baked potatoes and salad. Garnish with chopped parsley.

– – – – – – – – – – – – – – – – – –

VEGETABLE PAELLA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Short grain white rice
— uncooked
6 c Vegetable stock or water
3 tb Olive oil
2 c Peas
1 lg Red onion — diced
3 Celery ribs
— cut into 1/2″ pieces
1 c Green olives — drained
3 1/2 oz Capers with liquid
1/2 c Pimintos, diced
1 lb Tempeh — cut into 1″ cubes
1 t Powdered saffron
1/4 c Dried tarragon
1 tb Black pepper
3/4 c Minced parsley

Preheat oven to 250 F.

Place rice in bottom of a large roasting pan or
casserole dish, and pour stock over it.

Cover, place in oven and cook for one hour. Uncover
and stir.

Cook, covered, for 30 minutes and check rice for
doneness. Add more stock if necessary.

Cook another 30 minutes, if necessary, until rice is
done and liquid is absorbed.

Sprinkle with parsley and serve hot.

Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g
carb, 16 g fat, 0 mg chol, 111 mg calcium

Hint: For a stronger flavor, substitute white wine for
half of stock.

From: Vegetarian Gourmet – Winter 1993 Typed for you
by Karen Mintzias

– – – – – – – – – – – – – – – – – –

ORZO CONFETTI SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Orzo — rice shaped pasta
-uncooked
-Salt
1/3 c Carrots — finely chopped
1 Tomato, plum — seeded finely
-chopped
1/3 c Green pepper — finely chopped
1/3 c Celery — chopped
1/3 c Red onion — finely chopped
1/3 c Parsley — fresh; minced
Black pepper — frshly ground
1 Belgian endive — up to 2 heads
-leaves separated
1 Radicchio — up to 2 heads
-leaves separated
—–DRESSING—–
3 tb Vinegar, white wine
1 t Dijon mustard
6 tb Olive oil

Bring a large saucepan of water to boil over high heat. Add orzo and 1
tbsp salt and boil for about 8 minutes,or until pasta is tender but
still slightly firm. Turn orzo into a sieve, rinse under cold water
to stop cooking, and drain well.
Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil.
Bring small saucepan of water to boil over high heat, add carrots, and
blanch for 2 minutes. Drain in a colander.
In a large bowl, combine orzo, carrots, tomato, green pepper, celery,
onion and parsley. Add dressing, season with salt and pepper, and
toss to combine well. Serve with endive and radicchio.

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