Cream of Cauliflower Soup

Recipe By : ???
Serving Size : 4 Preparation Time :0:00
Categories : Food Processor Cooking Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Extra-virgin olive oil
1 large yellow onion — sliced, very thin
3/4 teaspoon salt — (as desired)
3 Tablespoons flour
1 large cauliflower (2-1/2 to 3 lbs.), cut into — small
flowerets
2 cans condensed chicken broth
2 cans water
1 bay leaf
1 cup whole milk
1/2 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg

Preparation Instructions:
In large saucepan, heat olive oil over medium heat. Add onion, lower
heat to medium-low, sprinkle with 1/4 teaspoon of the salt (if desired)
and cook, stirring to keep from sticking until caramel brown in color,
about 12 minutes. Add cauliflower and cook 3 minutes, stirring often.
Add flour and cook, stirring constantly, 1 minute. Add broth and bay
leaf. Bring to boil. Reduce heat to simmer, partially cover, and cook
until cauliflower is tender, about 10 minutes.
Remove bay leaf and discard. Reserve about 1/4 cup cooked vegetables for
garnish. Transfer soup in batches to blender or food processor and puree
until smooth. Return to pan.
Stir in milk, salt, and pepper. Reheat until hot but not boiling, about
3 minutes. Divide garnish vegetables among 4 bowls and pour soup over
top. Serve hot, sprinkled with nutmeg.
Serves 4.

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NOTES : Notes: This is not a TNT, but sure looks good and I am planning
to try this today as Dennis just bought a large cauliflower at the
Mississauga (Square 1) Market.

Re the author, I typed this from an old cut-out of a magazine and
adjusted to for me, as I cannot have butter and required low-sodium.

You can use butter in place of olive oil if you wish the original one
did.

Tom Wayman Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter or margarine
2 pounds Top sirloin steak — coarse gr
2 pounds Sirloin steak-top — cut into
(remove all fat white tiss
3 Green peppers chopped
3 Lg Onions-chopped
3 cups Garlic-minced (i used more)
1/2 cup Parsley-snipped
3 cups Tomatoes-16 oz including liq
(i use the cut-up tomatoes)
1/4 cup Chili powder (i use new mexi
Hotter — i make that a genero
2 tablespoons Salt (i use less)
1 1/2 teaspoons Cumin
1 1/2 teaspoons Black pepper (i never measur
1 ounce Tabasco

In a large cooking pot brown meat in the butter/marg. Pour off 1/3 cup liquid
from meat and saute green pepper, onion, garlic parsley in separate skillet
until tender. Add to meat mixture and stir in chili powder, salt, pepper and
cumin. Add tabasco and tomatoes. Simmer entire mixture 1 hour covered, remove
lid and simmer at least 30 min longer.
Stir occasionally. Makes 10 servings.

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GRANDMA’S PRUNE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box (1 lb.) prunes
1/4 ts Salt
3 qt Water
3 tb Flour
1/2 Pt. sour cream

Cook prunes and salt in water until done. Remove from
heat. Gradually add flour to sour cream and whip until
very smooth. Stir one cup of the prune liquid into
sour cream mixture. Return mixture to the prunes.
Slowly bring to a boil, stirring constantly, until it
thickens. (Serves 6)

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DUTCH SLAW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Cabbage
1 ea Egg
1/4 c Vinegar
1 T Sugar
1 t Salt
1 d Pepper

Shred cabbage rather fine. Put in sauce pan and sprinkle with salt.
Cover pan and place over a low flame and steam until very tender. Beat
the egg, add the sugar, salt, pepper and vinegar and pour over the
steamed cabbage. Heat for 5 minutes. Serve at once.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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BAKED ZUCCHINI WITH CHEESE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Diabetic Cheese
Casseroles Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Zucchini — sliced very thin
1 Egg
1 t Prepared mustard
1/8 ts Ground white pepper
1/8 ts Ground nutmeg
1 Green onion — sliced thin
1/2 c Lowfat Swiss cheese — grated

Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients. Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to
45 minutes.

1/3 recipe – 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3
grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg
potassium, 100 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Title: FRIED RICE (PRODIGY)
Categories: Side dish, Chinese
Yield: 4 servings

2 c Cooked rice
1 tb Cooking oil
2 tb Sesame oil
1/4 c Peas
1/4 c Finely diced red pepper
1/2 c Bean sprouts
1/2 c Broccoli florets
3 tb Soy sauce

PREPARE RICE ACCORDING to directions and set overnight
in the refrigerator, covered. Place a large skillet
over medium heat on the stove, add the oils, peas,
pepper, sprouts and broccoli. Cook, stirring, for 1
minute. Add the rice and soy sauce and cook, stirring
for another 5 minutes. (Cover the skillet and add
additional time if using frozen rice.) Scoop rice into
a serving dish and serve immediately.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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MUSHROOMS A LA STROGANOFF (LF)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown Vegetable Stock — see
-recipe same name
2 c Onions — sliced
4 c Mushrooms — sliced (combine
-cultivated wild if u can)
1 tb Paprika, sweet
pn Pepper, cayenne — -ÿÿ
pn Paprika, hot
1 t Grated lemon zest
x Salt — to taste
x Pepper, black — to taste
1/2 c Yogurt, nonfat plain
-strained in cheesecloth for
-8 hours
2 tb Fresh dill — or parsley chopd
—–PER 1 CUP SERVING—–
86 x *cals
3/4 x *gm fat
3/8 x *mg chol
95 3/4 x *mg sodium w/o added salt

Heat 1/2 cup of the stock in a large saute pan and add
the onions. Simmer, covered, until onions are tender,
10 to 15 minutes. Add the mushrooms and simmer for 5
minutes, stirring occasionally. Stir in the paprika,
cayenne, lemon zest, and the remaining stock and
simmer briskly for about 10 minutes until reduced by
one-third (1/3). Season to taste with salt and pepper.
Remove the pan from the heat, let the mixture rest for
about 5 minutes, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with
slices of baked polenta, steamed brown or wild rice,
or noodles. Serves 2 to 4.

From Eat More, Weigh Less by Dean Ornish, M.D.

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Title: SHRIMP WITH LOBSTER SAUCE #1
Categories: Chinese, Seafood
Yield: 4 servings

16 Raw shrimp, 3-inch unshelled
2 tb Oil for stir-fry
LOBSTER SAUCE:
2 ts Salted black beans
1 lg Clove garlic, minced
2 Green onions
1 lg Egg
1 tb Water
2 tb Cooking oil
1/2 lb Ground pork (not sausage)
1/2 c Chicken broth
1/2 tb Thin soy sauce
1 ts Sugar
Cornstarch paste

Contrary to popular belief, lobster sauce does not
contain lobster. It’s delicious served OVER lobster or
shrimp.

Lobster Sauce: Soak salted black beans for 10
minutes; rinse drain. Mash with garlic. Cut green
onions in 1/2″ sections. In small bowl, beat egg with
water.

Shrimp: Shell, devein butterfly shrimp. To butterfly
shrimp, slice along the back about 3/4 of the way
through the flesh with a small paring knife. Spread
shrimp open; cover but do not refrigerate.

To stir-fry, heat wok to medium-high. When hot,
dribble oil around side of pan. Put shrimp in wok all
at once, start tossing. Keep shrimp in motion, so
they will cook uniformly. When they just begin to
curl, remove to the serving dish.

Heat wok to medium; add remaining oil. When oil is
hot (not smoking) add garlic/bean mixture. Stir
briskly until aroma of beans garlic is strong, but
don’t overcook. Add ground pork in little pieces;
stir-fry until cooked, about 4 minutes. Add broth,
soy sauce sugar, stirring while mixture comes to a
boil. Thicken mixture with corn- starch paste to
create a light cream-like sauce (not too thick).
Slowly stir in beaten egg. Cook briefly. Add shrimp.
Mix and serve.

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Title: SHRIMP FRIED RICE, SHANGHAI
Categories: Rice, Chinese, Seafood, Main dish
Yield: 3 servings

1/4 lb Shrimp, shelled and deveined
5 tb Oil
3 Eggs, beaten
1/4 ts Salt
3 1/2 c Rice, cold cooked
1/2 ts Salt
2 Scallions, finely chopped

————————–COATING————————–
1/4 ts Salt
1 ts Cornstarch
2 ts Water

1. If shrimp is large, cut crosswise into 1/2 "
pieces. Dissolve cornstarch in water and add salt to
make coating. Mix with shrimp and set aside. 2. Heat
wok over high heat until hot. Add 2 T oil, coat and
heat for a few seconds. Reduce heat to medium, add
shrimp, and stir-fry briskly for 1-2 minutes until
shrimp are pink and firm. Pour into dish and set
aside. 3. Clean wok and heat over high heat. Beat eggs
with 1/4 t salt. Add 3 T oil to pan, coat, and heat
until very hot. Pour in eggs and as they puff around
edges, push the mass with spatula to far end of pan.
tilting pan toward you so that the runny eggs slide
onto the hot surface. Continue this process until the
eggs are soft and fluffy. Give one big whirl and
scrape into a dish. Set pan over medium heat (don’t
add oil). Add rice and stir-fry about 1 minute. Add
salt to taste. Add scallions and stir in briefly. Add
shrimp and eggs and stir rapidly, turning and folding,
for about 1 minute. The eggs should be in small pieces
and well mingled with the rice and shrimp. Pour into a
hot serving dish.

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Title: Lemon-oatmeal crispies
Categories: Diabetic, Desserts, Rice, Cookies
Yield: 36 cookies

——————————–INGREDIENTES——————————–
2/3 c Vegetable Oil;
2/3 c Brown Sugar;
1/2 c Egg Whites;
2 tb Lemon Juice;
2 tb Grated fresh or finley chop-
Ped dried lemon rind;
1 ts Lemon flavoring;
1 c All-purpose flour;
1 c Rolled oats;
1/2 ts Baking powder;
1/2 ts Baking soda;
1 1/2 c Crispy rice cereal;

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium
speed until creamy. Add egg whites, lemon juice, rind and flavoring, and
mix at medium speed to blend well. Stir flour, oatmeal, baking powder, and
baking soda together to blend well; add to creamy mixture while beating a
medium speed. Stir in cereal. Drop by the tablespoonfuls (level no.duooer)
onto cookie ssheets left ungreased or lined with aluminum foil. Bake at 350
for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a
wire rack and cool to room temperature. Yield: 36 servings (36 cookies)
Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 87, CHO: 11g, PRO: 1g, Fat: 4g, Na: 66mg, Cholesterol: 0

Source: Desserts for Diabetics by Mable Cavaiani, R. D. Brought to you and

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