Recipes published in ‘DPIinc’

Grilled Peaches With Raspberry Puree

Recipe

3 Nov

GRILLED PEACHES WITH RASPBERRY PUREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 (10-oz) pkg frozen
-raspberries in light syrup,
-slightly thawed
1 1/2 ts Lemon juice
2 md Peaches, peeled, halved and
-pitted
1 1/2 tb Brown sugar
1/4 ts Ground cinnamon
1 1/2 ts Rum flavoring
1 1/2 ts Margarine

Grilled Peaches with Raspberry Puree

Combine raspberries and lemon juice in container of an
electric blender or food processor; top with cover,
and process until smooth. Strain raspberry puree;
discard seeds. Cover and chill.

Cut 1 (18 X 18 inch) sheet of heavy duty aluminum
foil. Place peach halves, cut side up, on foil.
Combine brown sugar and cinnamon; spoon evenly into
center of each peach half.

Sprinkle with rum flavoring, and dot with margarine.
Fold foil over peaches, and loosely seal.

Place grill rack over medium coals; place peach bundle
on rack, and cook 15 minutes or until peaches are
thoroughly heated.

To serve, spoon 2 Tbsp raspberry puree over each
grilled peach half.

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Filed under: DPIinc, Poultry, Stirfry

Torsk Med Eggesaus (poached Codfish Steaks W/egg Sauce)

Recipe

16 Dec

Title: TORSK MED EGGESAUS (POACHED CODFISH STEAKS W/EGG SAUCE)
Categories: Norwegian, Seafood, Cheese/eggs, Main dish
Yield: 6 servings

1/2 c Salt
6 Codfish steaks; fresh,
-sliced 3/4″ thick

———————————EGG SAUCE———————————
1/4 lb Butter
1/4 c Hot fish stock (from above)
1 md Tomato; peeled, seeded and
-chopped
1 tb Chives; finely chopped
Salt pepper

—————————–ALTERNATE GARNISH—————————–
8 tb Butter; melted
1 Lemon; thinly sliced
Parsley sprigs

If you don’t have a long, narrow fish poacher, an enamel roasting pan
5″ deep will do just as well. Fill the pan with water to a depth of
4″ and add 1/2 cup salt. Bring to a boil (over two burners, if
necessary), reduce heat slightly and gently slide the cod slices into
the water with a spatula. Lower the heat until water is bubbling
slightly and simmer for about 5 minutes. Be careful not to overcook
or the fish will disintegrate. Remove the slices with a slotted
spatula and drain them on a linen napkin or dish towel. Reserve stock
for use in the egg sauce. Arrange cod attractively on a heated
platter and serve with egg sauce.
EGG SAUCE: Melt the butter in a saucepan. Remove from the heat, beat
in 1/4 cup of the stock in which you poached the fish and stir in
chopped egg, tomato, parsley and chives. Add salt and pepper to
taste. Heat almost to the boiling point, pour into a sauceboat and
serve with the cod. If you prefer, you can simply pour melted butter
over the cod and garnish with lemon slices and parsley. In Norway,
this dish is often accompanied by raw diced carrots, sprinkled with
lemon juice and new potatoes (see recipe).

—–

Filed under: DPIinc, Poultry, Soups

Prune-Coconut Bars

Recipe

28 Dec

Title: Prune-Coconut Bars
Categories: Diabetic, Cooky/bars
Yield: 16 servings

2 c Chopped pitted prunes 1 c Whole wheat flour
1 tb Grated orange rind 1/3 c Wheat germ
1/2 c Water 1/2 c Coconut, flaked or shredded
1 c Rolled oats 1/2 c Vegetable oil

Cook the prunes, orange rind, and water in a saucepan until the
mixture is soft and smooth.

Meanwhile, combine the oats, flour, wheat germ, coconut and oil in a
bowl. Stir to blend. Bress half the mixture in the bottom of an 8
inch square baking pan. Pour the prune mixture on top and spread
evenly. Top with the remaining oat mixture and press evenly over the
top.

Bake in 350 F oven for about 30 minutes or until the topping is
lightly browned. Cool in the pan before cutting into bars.

1/16 recipe – 141 calories, 1 bread, 1 1/2 fat exchange 16 grams
carbohydrate, 3 grams protein, 8 grams fat 17 mg sodium, 145 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Filed under: DPIinc, Poultry, Soups

Figgy Thai Chicken Salad

Recipe

16 Jul

FIGGY THAI CHICKEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Salads
Poultry Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Lime juice
1/4 c Honey
3 ts Low-sodium soy sauce
1/4 ts Red chile flakes
2 ts Ginger root
— (very finely minced)
2 c Cooked chicken, shredded
1 c California dried figs
— sliced crosswise
2 Green onions, thinly sliced
1/4 c Mint, chopped
1/2 Cantaloupe — pared
— and cut into 1/2″ cubes
1 Red bell pepper
— cut into 1/2″ cubes
1/2 Cucumber — peeled, seeded,
— and cut into 1/2″ cubes
10 Iceberg lettuce leaves
1/4 c Roasted peanuts (optional)
— (coarsely chopped)
—–GARNISH—–
Mint sprig (optional)

In small bowl, combine first five ingredients. Place chicken in medium
bowl, and toss with figs, green onions and chopped mint. Pour marinade
over chicken mixture with cantaloupe, bell pepper and cucumber. Arrange
lettuce on a chilled platter. Mound chicken salad attractively in center.
Sprinkle with peanuts and garnish with mint as desired.

Each serving contains approximately:
Calories 250, Fat 2.88 g, Dietary Fiber 7.16 g, Carbohydrates 43 g,
Protein 17.2 g, Sodium 228 mg, Cholesterol 39.3 mg

Calories from protein: 26%
Calories from carbohydrates: 64%
Calories from fat: 10%

Source: Low-fat Recipes Featuring California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Filed under: DPIinc, Poultry

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House Of Munch

Recipes published in ‘DPIinc’

Grilled Peaches With Raspberry Puree

Torsk Med Eggesaus (poached Codfish Steaks W/egg Sauce)

Prune-Coconut Bars

Figgy Thai Chicken Salad

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