TEMPEH FAJITAS WITH CUCUMBER SALSA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MARINADE—–
3 tb Tamari soy sauce
Juice of 1/2 lime
1 t Brown sugar
2 tb Vegetable oil
3 cl Garlic — minced
1/4 ts Crushed red pepper flakes
—–FOR THE FILLING—–
8 oz Tempeh — cut into 1/2′ strips
3 Bell peppers — cut into 1/2″
-strips (red, green, yellow)
1 md Red onion — halved vertically
– and thinly sliced
—–FOR THE SAUCE—–
2/3 c Low-fat yogurt
1/2 sm Cucumber — peeled, seeded,
And finely diced (1/3c)
1/4 ts Ground cumin
1 tb Minced fresh parsley
—–TO SERVE—–
8 8″ flour tortillas

Combine the marinade ingredients in a large bowl. Stir
in the tempeh, bell peppers and onion. Marinate at
least 30 minutes or up to 2 hours. Preheat oven to 450
F. In a small bowl combine the salsa ingredients.
Cover and chill until ready to use. Sprinkle a little
water on each tortilla and rub it into each tortilla
with your fingers. Stack the tortillas, then wrap in
foil. Set aside. Spread the marinated tempeh and
vegetables on a baking sheet in one layer. Bake 15
minutes, or until the vegetables are tender anfd
tempeh begins to brown. So not toss while cooking.
Place the tortilla packet in the oven for about 7
minutes. This will heat the tortillas with a little
steam to soften them. To serve, place a tortilla on
each plate. Spoon some of the tempeh mixture along the
center, cover with a little cucumber salsa, then fold
and roll to enclose the filling.

Nutritional info per serving: 387 cal; 19g pro, 57g
carb, 10g fat (23%)

Source: Main-Course Vegetarian Pleasures by Jeanne
Lemlin Miami Herald, 8/31/95 format: Lisa Crawford,
8/5/96

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Turkey and Rice Soup

Recipe By : The Toronto Star – December 26, 1998
Serving Size : 10 Preparation Time :0:00
Categories : Poultry/Stuffing Soups Stews
Tried ‘N True Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon Canola oil
1 large yellow onion — chopped
1 cup carrots — chopped
1 cup celery — chopped
1 cup turnip — chopped
1 cup white rice
3 1/2 cups canned tomatoes — plum, undrained
8 cups chicken stock — or turkey stock
1/2 teaspoon salt — optional
1/2 teaspoon hot pepper sauce — to taste
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon thyme
2 cups cooked turkey breast meat — small dice
1/4 cup fresh parsley — chopped fine

In large saucepan, heat oil over medium heat. Add onion and chopped
vegetables. Cook 5 minutes or until onion is soft. Add rice and stir well.
Add tomatoes, stock, salt, hot pepper sauce, basil, oregano and thyme.
Bring to boil over medium-high heat. Reduce heat to medium-low and simmer,
covered, 20 minutes or until rice is tender.
Stir in cooked turkey. Add more stock if desired. Heat 1 minute.

– – – – – – – – – – – – – – – – – –

NOTES : Serves 10 (1-1/2 cup servings) Calories 173, Total Fat 3.1 g, Fibre
2.1 g
W.W. Points per 1-1/2 cups 4
Dietary Exchanges: 1 Bread, 1 Meat, 1-1/2 Vegetables

This soup is so good!!

Caribbean Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rices and Grains Ethnic
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Hot cooked rice
11 ounces Canned mandarin oranges — – drained — coarsely
8 ounces Canned crushed pineapple — – drained
1/2 cup Chopped red pepper
1/2 cup Slivered almonds — toasted
1/2 cup Unsweetened grated coconut — – toasted*
1/3 cup Sliced green onions
2 tablespoons Mango chutney
1/4 teaspoon Ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut,
green onions, chutney and ginger in large skillet over medium-high heat.
Stir and cook until ingredients are blended and thoroughly heated. Serve
with grilled or broiled shrimp.

*To toast coconut, spread grated coconut on an ungreased baking sheet and
toast at 300 degrees F. for 1 minute.

– – – – – – – – – – – – – – – – – –

Per serving: 241 Calories; 10g Fat (36% calories from fat); 7g Protein; 33g
Carbohydrate; 0mg Cholesterol; 5mg Sodium

INFUSED OILS – FIVE FLAVOR OIL “CHINA MOON”

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Oil, Corn or Peanut
1/2 tb Oil, Sesame, Japanese
3 lg Scallions, green white
– cut in thick rings
10 Ginger quarter-size coins
– smashed
1 1/2 ts Chile Flakes, dried red
-shockingly pungent
2 ts Peppercorns, Szechwan brown

Combine all ingredients except for the lemon zest in a
heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a
deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225
degrees, stirring occasionally. Let simmer for 15
minutes, checking to ensure the temperature does not
rise. Remove from the heat and let stand until cool or
overnight.

Strain the oil without pressing the solids; then,
discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature.

Source: “China Moon” Barbara Tropp Workman Publishing
Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair
6/29/94

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Title: CHOCOLATE MELTING MOMENTS
Categories: Cookies
Servings: 60

1 c Butter or margarine,
-softened
1/3 c Confectioners’ sugar
1/4 c Unsweetened cocoa
1 1/2 c Cake flour

MMMMM————————–MOCHA FILLING——————————-
1 T Butter or margarine
1 Square unsweetened chocolate
1 c Confectioners’ sugar
1 t Vanilla
2 T Hot coffee or water

Preheat oven to 350’F. Lightly grease cookie sheets or line with
parchment paper. Beat 1 cup butter, confectioners’ sugar and cocoa in
large bowl until fluffy. Blend in cake flour until smooth. Shape dough
into marble-size balls. (If dough is too soft to handle, cover and
refrigerate until firm.) Place 2″ apart on prepared cookie sheets. Press
center of each ball with knuckle of finger to make indentation. Bake 10-12
minutes or until set. Remove to wire racks. Prepare Mocha Filling. While
cookies are still warm, spoon about 1/2 teaspoonful filling into center of
each.

Makes about 5 dozen cookies.

MOCHA FILLING: Melt 1 tablespoon butter and chocolate in small heavy
saucepan over low heat; stir until melted. Blend in confectioners’ sugar,
vanilla and enough coffee to make a smooth filling.

MMMMM

Title: SWEET AND SOUR FISH
Categories: Chinese, Seafood
Yield: 4 servings

1 1/4 lb Firm white fish fillets,
-such as cod, sea bass, or
Halibut, cut into 1 1/2 x 2
-inch strips
1/2 ts Salt
1/4 ts White pepper
Sweet and Sour Sauce
1/2 c Water
1/2 c Distilled white vinegar
1/3 c Packed brown sugar
1/4 c Chinese pickled cucumber
-(optional)
3 tb Ketchup
1/4 ts Salt
1/4 ts Hot pepper sauce
1 pn White pepper
Flour for dry-coating
1 Egg, lightly beaten
Cornstarch for dry-coating
Vegetable oil for
-deep-frying
1/2 sm Carrot, cut into match-stick
-pieces
1 Green onion (including top)
-cut into 2-inch slivers
2 ts Cornstarch mixed with 1
-tablespoon water

Some cooks are surprised to see ketchup used in
Chinese cooking. They might be less surprised if they
knew that the name (and the condiment) came from Asia
in the first place. “Ketjap” (or “kecap”, both
pronounced the same) is a Malay word meaning “seasoned
Sauce.”

Preparation:

Sprinkle fish with salt and pepper and set aside.

Combine sweet and sour sauce ingredients in a medium
bowl and set aside.

Place flour, egg and cornstarch in separate bowls.
Coat each piece of fish with flour, shaking off
excess. Dip fish in egg, then dredge with cornstarch.
Set aside for 10 minutes.

Cooking:

Set wok in a ring stand and add oil to a depth of
about 2 inches. Over high heat, bring oil to 360
deg.F. Add fish,a few pieces at a time, and cook for 4
minutes or until golden brown. Lift out and drain on
paper towels. Keep warm in a 200 deg.F oven while
cooking remaining fish.

Bring sauce to a boil over medium-high heat. Add
carrot and green onion and cook for 30 seconds. Add
cornstarch solution and cook, stirring until sauce
boils and thickens.

Pour sauce on a platter. Arrange fish over sauce and
serve immediately.

Source: A Wok For All Seasons by Martin Yan Posted by
Charles Walstrom 7/92

—–

Title: AUSTRIAN CHOCOLATE CUP
Categories: Beverages, Ethnic
Yield: 30 servings

30 oz Semisweet chocolate,
-broken in pieces
10 sm Finely grated orange peel
2 1/2 ts Ground cinnamon
15 c Milk
2 1/2 c Whipping cream
Grated chocolate
30 Cinnamon sticks (3")

Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a
saucepan and heat very gently until chocolate melts, stirring frequently.

Add remaining milk and heat through gently until piping hot, stirring
frequently. Whisk whipping cream until soft peaks form.

Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream.
Sprinkle with grated chocolate and add a cinnamon stick to each one for
stirring.

NOTE: Wind a curly strip of orange peel around cinnamon sticks for a pretty
effect, if desired.

—–

Title: Mulligatawny Soup
Categories: Diabetic, Soups/stews, Fruits, Vegetables, Crockpot
Yield: 8 servings

6 c Chicken broth 2 Ribs celery, chopped
1 c Diced cooked chicken 1 ts Salt
1 Yellow onion, chopped 2 ts Curry powder (or up to 4 ts
1 Apple, cored and chopped 1/8 ts Ground nutmeg
1 Green bell pepper, chopped 2 c Cooked white or brown rice
2 Carrots, sliced

This soup originated in India. Mulligatawny means “pepper water.”
Serve hot or cold.

Combine all the ingredients in a large saucepan. Cook, uncovered,
over medium heat for 30-40 minutes or until vegetables are tender.

1/8 recipe = 195 calories, 2 low-fat protein, 1 starch, 1 vegetable
exchange, 13 grams protein, 24 grams carbohydrate, 4 grams fat, 427 mg
sodium. Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993
Shared but not tested by Elizabeth Rodier Feb 94

MMMMM

Fennel and Carrot Salad

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 4 Preparation Time :1:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 carrots — peeled and grated
about 2 cups
2 fennel bulbs — thinly sliced
6 slices bacon — cooked crisp and
chopped
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
1 tablespoon fresh dill — finely chopped
2 shallots — finely chopped
1 teaspoon sugar — or more to taste
Salt
Freshly ground black pepper

In a large bowl, toss together the carrots, fennel, and bacon. In a small
bowl, whisk together the red wine vinegar, mustard, olive oil, dill, shallots,
and sugar. Season to taste with salt and pepper. Pour over the vegetables and
let marinate at room temperature for at least 1 hour. Yield: 4-6 servings
[patH mcRecipe]

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Bread In Jars: Gingerbread

Recipe By : Anita A. Matejka
Serving Size : 5 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Supplies Needed—-
5 jars Ball (#14400-81400) — (12 oz)
8 new lids – don’t use old ones
8 rings okay to use old ones
—-Batter—-
2 1/4 c unbleached flour
3/4 c granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsps ginger
1 tsp cinnamon
1/2 tsp cloves
3/4 c margarine — softened
3/4 c water
1/2 c molasses

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
from oven. Before starting batter, wash jars, lids, and rings in hot soapy
wate
r and let drain, dry, and cool to room temperature. Generously prepare inside
o
f jars with margarine. To prepare batter, combine flour, sugar, baking soda,
ba
king powder, salt, ginger, cinnamon, and cloves in a mixing bowl. In another
mi
xing bowl, combine margarine, water and molasses. Divide batter among 5 jars
(s
hould be slightly less than half full). Carefully wipe rims clean, then place
j
ars on baking sheet (or they’ll tip over) in the center of oven. Bake 40
minute
s. Keep lids in hot water until they’re used. When cakes are done, remove
jars
which are HOT from oven one at a time. If rims need cleaning, use moistened
pap
er towel. Carefully put lids and rings in place, then screw tops on tightly
shu
t. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on
flowers
, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should
be sealed by now) and place a few cotton balls on top of the lid (makes it
poofy
on top), then a piece of cloth (about 3″ larger than the lid) on top and screw
the ring back on. Decorate as desired (example pinking shears).

– – – – – – – – – – – – – – – – – –

NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
mont
hs.