Recipes published in ‘Yogurt’

Pacific Rim Brochettes

Recipe

5 Dec

PACIFIC RIM BROCHETTES

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Extra firm tofu — drained
1 each Stalk fresh lemon grass
1/2 bn Fresh mint — chopped
6 each Garlic cloves
1 each Serrano pepper — seeded
minced
2 tablespoons Cilantro stems — chopped
2 tablespoons Fresh ginger — chopped
3 each Green onions — chopped
1 teaspoon Peanut butter — optional
2 tablespoons Brown sugar
1 tablespoon Coconut milk — optional
Juice of 1 lime
1/4 cup Liquid tamarind
2 tablespoons Soy sauce — ———–Brochette
6 each Green onions
2 medium Tomatoes — cut into eighths
6 small Jalapeno peppers — optional
1/4 pound Snow peas
1/4 pound Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2″ X 1″ X 1/2". Cut each chunk crosswise set aside. Slice discard
all but bottom 3″ of lemon grass. With a wooden mallet, pound the base to
release the aromatic oils. In a food processor, combine lemon grass with
mint, ginger, garlic, pepper, cilantro gren onions. Process in short bursts
for 30 seconds. Add remaining ingredients process for 1 minute. Transfer
to glass container add tofu pieces. Cover marinate for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2″ pieces. Place vegetables
tofu on sqewers, alternating for colour. (Group snow peas i threes so they
don’t cook too quickly). Place skewers on hot grill brush with remaining
marinade. Grill, turning once till vegetables are tender.

Should take 5 minutes or so. Garnish with cilantro serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g
Fiber.

VT July, 1993

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Filed under: Cakes, Yogurt

Cream Of Wheat Bread

Recipe

15 Nov

CREAM OF WHEAT BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CHRISTINE ERICKSON (MMVH58
2 1/2 ts Yeast
1 1/3 c Cream of wheat*
2 2/3 c Bread flour
2 tb Gluten, optional
2 1/2 ts Salt
2 2/3 tb Sugar
1 1/2 Egg
5 tb Butter
1 1/3 c Water

*uncooked

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Filed under: Soups, Yogurt

Sweet And Sour Pork #2

Recipe

26 Jul

Title: SWEET AND SOUR PORK #2
Categories: Chinese, Pork
Yield: 6 servings

2 lb Lean pork
1 tb Bacon dripping
2 tb Cornstarch
1/2 c Water
1/4 c Brown sugar
1/3 c Vinegar
1 tb Soy sauce
1 Number 2 can pineapple
-chunks
3/4 c Sliced green pepper
1/2 c Sliced onion

Cut the pork in 1-1/2 inch strips and brown the pieces
in bacon drippings. Drain the pineapple and reserve
the juice. Stir the cornstarch into the water and
combine it with the sugar, vinegar, soy sauce, and
pineapple juice. Cook this until it is clear and
slightly thickened, about 2 minutes.

Add the sauce to the pork and cook for about 1 hour,
covered, over low heat or until the pork is tender.
Chill it overnight. Before serving, heat it over a low
flame until it is hot, then add the pepper, onion, and
pineapple pieces. Cook for 2 minutes and serve with
wild rice or a mixture of white and wild rice.

—–

Filed under: All Ready, Avocados, Soups, Stocks & Chowder, Yogurt

Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Recipe

23 Apr

Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Recipe By : adapted from Mostly Vegetables by Susan Costner (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 shallots — minced
1 tablespoon diet margarine — unsalted
1 1/2 pounds carrots — cut in 1/2″ dice
1/2 pound rhubarb — cut in 1/2″ pieces
1/2 cup frozen orange juice concentrate
1 1/2 cups low sodium chicken broth — low or no fat
2 cups lowfat 1% milk
salt and pepper — to taste
3 ounces sourdough bread (6 slices) — cut 1/2 inch thick
1 teaspoon olive oil — mixed with
2 teaspoons chicken broth
1 garlic clove — peeled
1 teaspoon cinnamon — freshly grated
6 sprigs fresh chervil — for garish
1 tablespoon ricotta cheese, part skim milk — optional flavoring

In a large saucepan over medium heat, saute the shallots in the
butter-substitute until soft but not browned, about 3 minutes. Add the
carrots and cook, stirring to prevent sticking, over medium-high heat for
10 to 12 minutes or until the carrots are just tender. Add the rhubarb and
orange juice, cover, and cook for 4 to 5 minutes more.

Puree the carrot and rhubarb mixture with the broth in until smooth. Return
to a clean saucepan and combine with the milk. Season with salt and pepper
and the ricotta cheese, if using.

CROUTON (3 x 3 – inch piece): Preheat the oven to 350degF. Brush the bread
on both sides with some olive oil and/or broth. Arrange on a baker’s sheet
in a single layer. Toast the bread until nicely browned on both sides in
the oven. Rub the bread on one side with the garlic clove and dust with
cinnamon.

To serve: put one slice of the bread in each warm bowl and ladle the hot
soup over it. Serve immediately garnished with chervil. FOR 6 1/2-CUP
SERVINGS 15.2% CFF 195-CALS, 3.6G FAT.

TIPS: * Cook the rhubarb soup in a nonreactive pan such as stainless steel,
enameled cast iron, or anodized aluminum.
* The soup may be made ahead (in the morning) and warmed thoroughly and
gently while the bread is crisping. * Let the diners guess which vegetable
accompanies the carrot. * Use your own Cinnamon Foccacia recipe. *
Substitute fresh orange juice and add 1/2 teaspoon grated zest. * HERBS:
tarragon, thyme, Italian parsley, cilantro.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 5049 0 0 0 0 0 0

Filed under: Yogurt

Our Favorite Italian Bread

Recipe

15 Apr

OUR FAVORITE ITALIAN BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Posted by Gaye Levy DTXT63A
From Donna German #1
—–SMALL LOAF—–
1/2 c Water
2/3 ts Salt
1/2 ts Sugar
1 1/2 c Bread flour
1 t Yeast
—–MEDIUM LOAF—–
2/3 c Water
3/4 ts Salt
2/3 ts Sugar
2 c Bread flour
1 1/2 ts Yeast
—–LARGE LOAF—–
1 c Water
1 1/4 ts Salt
1 t Sugar
3 c Bread flour
2 1/2 ts Yeast

This is by far our favorite dinner bread. It is closer to genuine
“french” breaf than any other recipe we have tried so maybe it is
really Italian bread that we like so much !! From Donna German CB #1.

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Filed under: Desserts, Mangoes, Yogurt

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House Of Munch

Recipes published in ‘Yogurt’

Pacific Rim Brochettes

Cream Of Wheat Bread

Sweet And Sour Pork #2

Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Our Favorite Italian Bread

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