Recipes published in ‘Finalist’

Peters Cream Of Pumpkin Soup

Recipe

25 Nov

PETER’S CREAM OF PUMPKIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Safflower oil
1 lb Pumpkin, fresh
-cut in chunks,
-ÿÿCanned Pumpkin
1 Yellow onion
– peeled and chopped
1 sm Garlic clove
– peeled and crushed
2 Celery stalks — chopped
1 Stalk fresh thyme — -ÿÿ
1/2 ts -Dried thyme
1/2 Bay leaf
5 c Chicken broth
1 1/2 tb Low-fat white cheese
-Such as cottage cheese,
– farmer’s cheese,
– cream cheese or ricotta
1 tb Non-fat powdered milk
1/2 c Parsley, chervil and chives
– (minced)

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and the
pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
fine strainer back into saucepan and return to boil. If it seems too thick,
thin with a little hot broth or water. (Can be made to this point up to 2
days in advance and refrigerated, loosely covered.) Before serving, reheat
soup to boiling. Pour back into the blender and add the cottage cheese and
powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
each. Serve immediately.

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Filed under: Finalist, Poultry

Tea-Smoked Chicken Salad

Recipe

19 Sep

Title: Tea-Smoked Chicken Salad
Categories: Salads, Poultry, Grains, Vegetables, Fruits
Yield: 4 servings

1/2 ts Salt
1/4 ts Szechuan peppercorns,
Crushed*
1/8 ts Granulated sugar
1/8 ts Ground ginger
10 oz Skinless boneless chicken
Thighs
1 md Scallion, quartered
3 sl Pared fresh ginger root
2 cl Garlic, crushed
1/2 c Uncooked, regular long-grain
Rice
2 tb Firmly packed light or dark
Brown sugar
1 tb Plus 1 1/2 tsp. Lapsang
Souchong tea leaves*
1/2 Cinnamon stick
3 3 1/2″ x 1/2″ strips orange
Zest**
4 c Torn lettuce leaves
1 1/2 c Drained, canned, sliced
Water chestnuts
3 tb Low-sodium chicken broth
2 tb Fresh lemon juice
1 tb Peanut oil
1 md Papaya, pared, seeded and
Diced

In small bowl, combine salt, peppercorns, granulated
sugar and ground ginger; rub into chicken. Place
scallion, ginger root and garlic on top of chicken;
refrigerate, covered, 1 hour.

Set a steamer rack or round baking rack into large
saucepan; add 1-2 inches water, being careful that
water does not reach top of rack. Spray large heat
resistant plate with nonstick cooking spray (plate
should fit into saucepan).

Bring water in saucepan to a boil; reduce heat. Place
chicken with scallion, ginger root and garlic, along
with any accumulated juices, on prepared plate; set
plate on rack. Cook chicken over simmering water,
covered, 5 minutes, until almost cooked through.
Remove chicken and rack from saucepan; discard liquid
in saucepan.

Spray same rack with nonstick cooking spray; transfer
chicken to rack, discarding scallion, ginger root and
garlic.

Line same saucepan with foil. Sprinkle foil with
rice, brown sugar and tea leaves; add cinnamon stick
and orange zest. Place saucepan over medium heat; cook
until mixture begins to smoke. Set prepared rack into
saucepan; cook, covered, 12 minutes, until chicken is
cooked through. Remove chicken from saucepan; set
aside to cool.

While chicken is cooling, in large bowl, combine
lettuce, waterchestnuts, broth, lemon juice and oil,
tossing well to coat thoroughly; divide evenly among 4
plates. Slice cooled chicken; arrange 1/4 of the
chicken and papaya on each portion of salad.

*Szechuan peppercorns and Lapsang Souchong tea leaves
can be purchased in Asian food stores or the Asian
food sectin of some supermarkets. If loose tea leaves
are not available, use three tea bags and open to
release leaves, discarding bag.

**The zest of the orange is the peel without any of
the pith (white membrane). To remove zest from
orange, use a zester or vegetable peeler; wrap orange
in plastic wrap and refrigerate for use at another
time.

EACH SERVING PROVIDES: 3/4 fat; 1/2 fruit, 2
vegetables; 2 proteins; 1/2 bread

PER SERVING: 186 calories; 16g protein; 7g fat; 17g
carbohydrate; 68mg calcium; 349mg sodium; 59mg
cholesterol; 1g dietary fiber

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Filed under: Finalist, Poultry

Cherry Dessert Wontons

Recipe

30 May

CHERRY DESSERT WONTONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 ea Premade Wonton Wrappers (1
-Package)
30 oz Tart Cherry Pie Filling
3 c Vegetable Oil

Here is a genuine Fake Chinese Recipe.

Powdered Sugar Or Cinnamon Sugar

To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling (2
cherries plus sauce) in the center of each wonton wrapper. Mositen the
edges of each wrapper, bring one corner up over the filling to the opposite
corner at an angle so that two overlapping triangles are formed. Pull the
two bottom corners of the folded triangle forward so that they meet one
another and slighly overlap. Moisten one end and pinch the two ends firmly
together. Repeat.

Pour the oil into a deep fryer and heat to 375 degrees F. Deep fry the
wontons, 8 to 10 at a time for about two minutes or until crisp and golden.
Drain on paper towels.

Fried wontons can be kept warm for about one hour in a 250 degree F. oven
or reheated for 5 minutes in a 450 degree F. oven. Powdered sugar or
cinnamon sugar can be sprinkled on the fried wontons, if desired.

NOTE: Cherry dessert wontons can be assembled and frozen. To use, let
thaw for 10 minutes and fry as above.

From The National Red Cherry Institute

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Filed under: Finalist, Poultry

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Recipes published in ‘Finalist’

Peters Cream Of Pumpkin Soup

Tea-Smoked Chicken Salad

Cherry Dessert Wontons

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