Recipes published in ‘Ornish’

Bean Sprouts Cucumbers

Recipe

3 Nov

Title: Bean Sprouts Cucumbers
Categories: Diabetic, Salads, Vegetables
Yield: 2 servings

2 c Bean sprouts; 1 tb Low-sodium soy sauce;
1 c Cucumber; 1 tb Water;
1 tb Apple cider vinegar; 1 tb Toasted sesame oil;
1 tb Sesame oil; ds Chili powder;

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Filed under: Desserts, Fat Free, Ornish

Magic Chocolate Pie

Recipe

6 Jul

MAGIC CHOCOLATE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JANIS HURLEY (MMSH23A)
1 8″ baked pie crust
1 can Eagle Brand Condensed Milk
2 ounces Baking chocolate
1/2 cup Hot water
1/4 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Heavy cream — whipped

Melt chocolate with milk and salt in double boiler. Stir constantly over
boiling water until very thick. Gradually stir in water; keeping smooth,
continue cooking, stirring often until mixture thickens. Remove from heat. Stir
in vanilla. Pour into shell. Cool at room temperature 1/2 hour. Refrigerate at
least 3 hours. Garnish with whipped cream just before serving.This is from a
very old Eagle Brand cookbook. This is very rich and delicious! Formatted by
Elaine Radis

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Filed under: Crockpot, Ornish, Soups, Vegan

Red Lentil and Wild Rice Pilaf

Recipe

16 Jan

Title: Red Lentil and Wild Rice Pilaf
Categories: Miamiherald, Beans, Grains
Yield: 8 Servings

6 c Light vegetable stock
1/2 c Extra fancy wild rice
Sea salt and black pepper
2 tb Virgin olive oil
2 cl Garlic; minced
1 sm Red onion; diced
1 tb Chopped fresh thyme leaf
1 c Long-grain white or brown
-rice
2 oz Dried red lentils
1/4 c Chopped parsley
1 bn Parsley or thyme for garnish

In a small saucepan, heat 2 cups of the stock to a
simmer over medium heat. Add the wild rice and season
the stock to taste, cooking until tender, about 35
minutes. Drain and reserve the rice. Preheat the oven
to 375 degrees F. Bring the remaining 4 cups of stock
to a boil. Meanwhile, in an ovenproof skillet or
saucepan with a tight fitting lid, heat 1 tablespoon
of the olive oil over medium-high heat. Add the
garlic, cooking until it is golden, about 3 minutes.
Add the onion, cooking until the edges are brown,
about 5 minutes. Add the thyme and white or brown
rice., cooking until rice is hot to the back of your
hand about 3 minutes. Remove from heat and add the
boiling stock. Stir in the lentils. return saucepan
to the heat and bring the contents to a simmer.
Season with salt and pepper to taste.
Cover the saucepan with heavy duty aluminum foil, and
bring the foil down to the surface of the liquid,
crimping the edges to seal well. Seal with the lid
and transfer the pan to the lower rack of the oven,
cooking until the liquid has been absorbed, 15 to 20
minutes. Transfer to a large bowl. Add the wild rice,
parsley and remaining tablespoon of olive oil.
Transfer to serving dish and garnish with sprigs of
herbs,

Per serving: 184 cal; 4g fat (19%)
Exchanges: 1 3/4 bread, 3/4 veg, 1/2 fat

Source: Miami Herald, 1/25/96
format by Lisa Crawford

—–

Filed under: Ornish, Vegetarian

New Mexico Style Barbecue Sauce

Recipe

20 May

New Mexico Style Barbecue Sauce

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3606
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely chopped
1 clove garlic — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and allow to cool
at room temperature. Will keep for 1 week or several months frozen.

Yield: 5 cups

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Filed under: Bread Machine, Hot & Spicy, Low Fat Cal, Low Fat Low Cal, Ornish

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Recipes published in ‘Ornish’

Bean Sprouts Cucumbers

Magic Chocolate Pie

Red Lentil and Wild Rice Pilaf

New Mexico Style Barbecue Sauce

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