O’Briens with Jicama and Cre-ole Spices

Recipe By : Pat Hanneman (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Fab Fiber

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups russet potatoes, scrubbed — cut in 1/2″ cubes
1 tablespoon vegetable oil
salt and pepper
1 cup jicama — cut in 1/2″ cubes
1/3 cup chopped onion
2/3 cup red, green, and yellow bell peppers — chopped
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
salt and pepper — to taste
Cre-Ole Spicy (see recipe)

[1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes,
tossing the potatoes to coat. Add a little salt and freshly ground pepper.
Add the jicama. Reduce heat to moderate. Cover and cook, stirring often,
until the potatoes are light brown and tender but firm, about 10 minutes.
[2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat
through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons
of the spice blend. Serve with roasted chicken pieces, and sweet-sour slaw
(like KFC’s).

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NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the
skins on. There’s a sweet crunch of jicama, creole spices, and a hint of
Cuban cinnamon.

Title: APPLESAUCE BRAN MUFFINS
Categories: Muffins, Breakfast
Yield: 12 servings

1 1/4 c ALL PURPOSE FLOUR
3 t BAKING POWDER
1/4 t SALT
2 T SUGAR
1 c WHOLE BRAN CEREAL
1 ea LARGE EGG
1/3 c MILK
2/3 c APPLESAUCE
1/4 c BUTTER, MELTED

Stir together flour, baking powder, salt, sugar and bran cereal.
In another bowl beat egg well and then add milk, applesauce, and
melted butter. Mix the egg mixture and flour mixture just until
they are well blended. Divide the batter among 12 greased muffin
tin cups. Each cup should be about 2/3 full. Bake at 400 degrees
F for about 20 minutes. You can test to see if the muffins are
done by sticking a toothpick into the center of them. If the
toothpick comes out clean, the muffins are done. Otherwise, let
them bake for another 5 minutes and try again.

—–

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Basic Risotto And Several Variations

Recipe By : COOKING LIVE SHOW #CL8724
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Arborio rice
2 Tablespoons pure olive oil
1 Large onion — peeled and finely di
1/2 Cup dry white wine
2 1/2 Cups chicken stock
2 Tablespoons unsalted butter
1/4 Cup freshly grated Parmesan cheese
2 Tablespoons heavy cream

Pick through the rice to remove any stones or foreign
matter, but do not wash it before cooking.

Using a large skillet with a heavy bottom, heat the olive
oil over low eat and saute or “sweat” the onions until
translucent, being careful not to allow them to color or
brown at all.

Add the Arborio rice, stir to coat with the olive oil, and
saute with the onions to toast each grain of rice, about
7 minutes. This toasting process adds the chewy, al
dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine
slowly, stirring with a wooden spoon. (A wooden
spoon is always preferable when making risotto, as
a metal spoon tends to cut or injure the grains of
rice. Constant stirring should be avoided for the
same reason.)

Preheat the chicken stock just to the boiling point,
then have it ready at stoveside. After the rice has
absorbed the white wine and the skillet is nearly dry,
add 1 cup stock, stirring occasionally, and cook over
very low heat until the stock is absorbed. Continue
adding the stock, 1 cup at a time, until all the stock
has been absorbed.

(Adding the liquid in stages, instead of all at once,
allows the grains of rice to expand more fully, adding
to the risotto’s creamy texture.) Once the rice has
been added to the pan, the entire cooking process
will take about 17 to 20 minutes.

After all of the liquid has been added and the rice
is chewy yet fully cooked, with a creamy texture,
add the butter, Parmesan, and heavy cream. Stir
to combine all the ingredients and serve immediately.
Yield: 4 servings

Variations:

Sauteed shrimp

Mixed seafood (such as salmon, shrimp, and scallops)
sauteed in live oil and herbs

Diced fresh vegetables, steamed or sauteed in olive oil
(asparagus and carrots make a wonderful combination)

Fresh green peas in season

Sauteed mushrooms and herbs

Roasted Garlic (recipe follows)

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Vegetable Soup

Recipe By : “Kids, Food, Diabetes” Author is Gloria Loring
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Soups Stews
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
4 cups chicken broth — homemade *1
2 cups tomatoes — canned
1/2 cup onions — chopped
1/2 cup carrots — thinly sliced
1/2 cup celery — diagonally sliced
1/2 cup red pepper — coarsely chopped *2
1/2 teaspoon salt *3
2 tablespoons lemon juice — fresh
5 peppercorns — whole
1/2 teaspoon hot pepper sauce
1/2 cup pasta — alphabet *4

*1 homemade beef, vegetable or turkey stock can be substituted if you
substitute canned broth omit salt
*2 green pepper can be substituted
*3 omit salt if using canned broth
*4 any other small pasta can also be used

Combine all ingredients except pasta in a 3 to 4 quart pot. Bring to a
boil. Cover and simmer gently for 1 hour. Stir occasionally to break
up tomatoes into bite size pieces.

Add pasta and cook for 5-7 minutes, until done.

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NOTES : Yield 7 Cups (5-1/2 servings) Each serving 1-1/3 cups equals

Diabetic choices as 1 Starch 2 Fruit/Vegetables.

I found this recipe in “Kids, Food, Diabetes” Author is Gloria
Loring ISBN 0-8092-4956-1

I am not sure if this book is still in print, but for anyone that is a
diabetic whether it be a child or adult, Ms Loring has us given some
very very good recipes. Althought I am not a soup opera fan, she and
her ex-husband Alan Thicke (Canadian) are parents of a diabetic child.

Abadoo’s Granola

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c ROLLED OATS
1 c SHREDDED COCONUT — OPTIONAL
1/2 c ALMONDS — CHOPPED
1/2 c SESAME SEED
1/2 c WHEAT GERM
1/2 c HONEY
1/4 c COOKING OIL
1 c CURRANTS OR RAISINS
1/4 c DATES
2 tbsp MOLASSES

Combine all ingredients except for fruits in 13x9x2-inch pan. Bake at
300 degre es for 45 minutes and stir every 15 minutes. Remove from
oven; stir in fruits and remove to another pan to cool. Stir often
to prevent lumping while it cools.
Store in plastic bags. Makes about 7 cups.

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Grilled Vegetable Soup (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2178
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound zucchini, cut into 1/2-inch — lengthwise slices
1/4 pound yellow squash, cut into 1/2-inch — lengthwise slices
1 small red onion, cut into — 1/2-inch slices
1/4 pound shiitake mushrooms, — stems removed
1/4 pound red pepper, — quartered and seeded
1/4 cup olive oil
Salt and pepper

Preheat the grill. Toss all the vegetables in the olive oil and season.
Carefully grill all the vegetables making sure to get grill marks (that’s
where the flavor is). Set aside to cool. When cool enough, cut all into
uniform small dice. Add to the soup base and adjust the seasonings.

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Watermelon Ice

Recipe By : National Watermelon Promotion Board
Serving Size : 4 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c watermelon juice — * see note
1/3 c granulated sugar
1/4 c lemon juice, bottled

In a shallow pan, combine watermelon juice, sugar, and lemon juice until
sugar is dissolved; place pan in freezer. Stir watermelon mixture every 20
minutes until frozen, about 2 hours. Cover; store in freezer.

– – – – – – – – – – – – – – – – – –

Per serving: 88 Calories; less than one gram Fat (3% calories from fat); 0g
Protein; 22g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Serving Ideas : To serve, break mixture up with fork.

NOTES : In food processor, process chunks of watermelon until liquefied.

BROWN SUGAR CRISPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Brown sugar (packed)
1/4 c Granulated sugar
1/3 c Margarine or butter
-(softened)
1 Egg
1/2 ts Ground allspice
1/2 ts Ground cinnamon
2 c Bisquick baking mix
1/2 c Chopped nuts

FROM THE KITCHEN OF: Gary Margie Hartford [Eugene,
Oregon]

Heat oven to 350 degrees F. Beat sugars, margarine,
egg vanilla, allspice and cinnamon until smooth and
creamy. Stir in baking mix and nuts. Drop dough by
slightly rounded teaspoonfuls about 2 inches apart
onto ungreased cookie sheet. Bake until light brown,
12 to 15 minutes. immediately remove from cookie
sheet. About 3 1/2 dozen cookies.

NOTE: high altitude directions (3500 to 6500 ft),
Decrease baking mix to 1 1/2 cups and add 1/2 cup all
purpose flour.

From: The recipe files of General Mills Inc. (1981)
Shared 7/93

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NEAPOLITAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
3 tb Unsalted butter
3 tb Extra-virgin olive oil
1 sm Onion, minced
3 Cloves garlic, minced
1 1/2 lb Fresh mushrooms, wiped
-clean, stems trimmed,
And sliced
4 Fresh plum tomatoes, peeled,
-seeded and chopped
OR 4 canned Italian plum
-tomatoes, drained and
Chopped
1 t Salt
Freshly ground black pepper
1 tb Minced fresh marjoram or 1
-teaspoon dried
1 tb Minced fresh thyme or 1
-teaspoon dried
5 c Meat broth
8 sl Italian bread, 1/2 inch
-thick
3 Egg yolks
1/3 c Freshly grated Parmesan
-cheese
2 tb Grated pecorino romano
-cheese
3 tb Chopped fresh parsley, plus
-about 1/4 cup chopped

for garnish

Soak the porcini mushrooms in 1/2 cup of warm water
for about 30 minutes. Drain, reserving the liquid.
Rinse, dry, and chop the porcini mushrooms. Strain the
soaking liquid through washed cheesecloth, paper
towels, or a coffee filter. Set aside.

Melt the butter and 1 tablespoon of olive oil in a
large pot over low heat. Add the onion and garlic.
Cook, stirring frequently, until the onion is wilted
but not browned, about 5 minutes.

Add the porcini mushrooms and cook for 8 minutes.
Increase the heat to medium and add the fresh
mushrooms. Cook until the juices run, about 10
minutes. Add the reserved porcini soaking liquid and
continue to cook until reduced by half, about 5
minutes. Add the tomatoes, salt, pepper, marjoram,
and thyme; cook for 5 minutes. Add the broth and
simmer for 15 minutes.

While the soup is cooking, toast the bread in a 400 F
oven until lightly browned on both sides. Remove and
brush one side with the remaining olive oil. Use more
oil if necessary.

In a small bowl, beat the egg yolks with the Parmesan
chese, the pecorino romano cheese, and 3 tablespoons
of chopped parsley. Gradually whisk 1 cup of the hot
soup into the egg yolks to warm them. Reverse and
slowly whisk the egg yolk mixture into the soup.
Cook, stirring constantly, over medium-low heat until
the soup thickens. (Do not boil or the soup will
curdle.)

Place a piece of toast in each of 8 bowls. Ladle in
the hot soup and sprinkle with additonal grated
Parmesan cheese and chopped parsley.

Serves 8.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf;
ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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