TACOS FILLED WITH SPICY FLAKED FISH TOMATIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 lb Firm-fleshed white fish
-filets
2 c Unsalted chicken broth
2 tb Juice from pickled jalapeno
-peppers
1 tb Fresh lime juice
1/4 c Thinly sliced scallions
1 md Tomato, finely diced
1/4 ts Salt
1/8 ts Pepper
8 Taco shells
1 1/2 c Thinly sliced iceberg
-lettuce
1/2 c Tomatillo salsa (see recipe)

From “Mexican Light Cooking, ” by Kathi Long (Perigee
Books by Putnam).

Halve or quarter the fish filets so they will fit into
a medium-sized saucepan. Combine the chicken broth,
jalapeno juice and lime juice. Bring to a boil, then
reduce heat to medium-low. Add the fish pieces and
simmer 3 to 4 minutes. Remove the pan from the heat
and let the fish cool in the liquid for 30 minutes.
Remove the fish and pat dry with paper towels. Place
the fish in a medium-size bowl and break into flakes
with your fingers or a fork. Add the scallions and
tomato and toss to mix. Season with the salt and
pepper. Arrange 2 tablespoons of the fish filling down
the center of each taco shell. Divide the lettuce
among the shells and top each taco with 1 tablespoon
tomatillo salsa.

PER SERVING: 295 calories, 28 g protein, 26 g
carbohydrate, 10 g fat (2 g saturated), 44 mg
cholesterol, 406 mg sodium, 3 g fiber.

Sharon Cadwallader writing in the San Francisco
Chronicle, 9/29/93.

Posted by Stephen Ceideburg

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Title: PALAK TOMATAR (SPINACH AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1 lb Spinach, fresh or thawed 2 ea Green chilies (optional)
3 ea Tomatoes, chopped 1 c Water
1 ea Onion, large and chopped 5 tb Butter/Oleo
1/4 ts Turmeric 1 pn Salt
1 tb Ginger, fresh and chopped 1 tb Lemon juice

Place spinach, tomatoes, onions, turmeric, ginger and chilies in a
saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat.

Remove from heat and cool. Blend in an electric blender to a creamy
consistency.

Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste.
Cook for 5 mins over low heat. Add lemon juice and serve.

—–

CARIBBEAN FISH CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Small shrimp
1/2 lb Fish filets
1/4 lb Clams
3 c Fish stock
1 c Clam juice
1/2 c Burgundy wine
1 tb Corn oil
3 Cloves garlic, crushed
3 Stalks celery, diced
1 Potato, peeled diced
1/3 c Stewed, chopped tomatos
1 Green Bell pepper, diced
1/2 ts Basil
1/2 ts Oregano
2 Bay leaves
1 t Paprika
1/2 ts Celery seed
1/2 ts Dry mustard
1/2 ts Dried cilantro

Salt pepper to taste

Many recipes come out of the Caribbean that people
either like or hate on first taste. This particular
recipe is for a chowder that is excellent.

Heat the oil in a large soup pot. Saute’ the onion
and garlic until the onions are transluscent. Add all
of the other ingredients except the shrimp, clams and
the fish. Simmer for 1 hour or until the veggetables
are tender. Add the seafood and cook for 7 to 10
minutes at a low boil.

NOTE: I have added on occassion 1/4 cup rice to this
recipe and it is good that way too.

Serves 8 to 10.

Posted by Penny Plant. Courtesy of Fred Peters.

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UPSIDE DOWN APPLE GINGERBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Margarine, melted
2 lg Apples, sliced
1 1/3 c Sugar
1 1/4 c Margarine
1 1/4 c Sugar
1 Egg
2 c Flour
1 1/4 c Molasses
1 1/3 c Brown sugar
1 t Soda
1 t Ginger
1 t Cinnamon
1 t Cloves
1 1/4 ts Salt
3 1/2 c Hot tea

Pour melted margarine into a 9″ dish place apples in
dish, sprinkle with brown sugar. Mix other
ingredients together pour over apples. Bake at 350
degrees about 45 min. Cool in pan 4 or 5 min., invert
onto serving plate.

~-

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DOLMADAKIA (STUFFED GRAPELEAVES WITH RICE)

Recipe By :
Serving Size : 75 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Grape leaves
3/4 c Extra virgin olive oil
3 Onions — more if desired
(shredded or minced finely)
1 3/4 c Rice
1 Lemon, juiced
– or more, to taste
Dill — very finely chopped
1 3/4 c -Hot water
3/4 ts Salt
1/4 ts Pepper

Sautee the onion with half the oil. Add the rice and
let cook for a few minutes. Add the dill, the hot
water and salt and pepper. Boil for about 5 minutes.
Let it cool.

Steam the grape leaves and rinse with plenty of water
in a collander.

Wrap the rice mixture with the grape leaves. This is
the most difficult and time consuming part, although
after you are through it a couple of times you enjoy
it the most. It is better if two people work on it
simultaneously, talking, joking etc. You want to make
them small in size (about 1-2 inches.) Do not hesitate
to cut big leaves in half. Discard the central stem of
these leaves and if you can reduce (with a sharp
knife) any other tough stems it would be good. You
want to wrap the rice very tightly. You place the rice
in one end, fold from the short end and the two sides
and then roll while pushing the rice downwards to pack
it really tight. You have to do it a couple of times
to understand. If they are not tightly packed they
will unroll later. Also be careful to wrap totally, do
not leave any holes.

You arrange the dolmadakia in a casserole, tightly.
Make more than one layers. Add the lemon juice, the
rest of the olive oil and 1 1/2 cups of hot water.
Cover them with a plate or something to keep them in
place. Let them simmer for 35 minutes.

Serve then cold, with strained yogurt or taramosalata.
Enjoy.

Georgios

Posted by: rika@informix.com (Rika Tsitsinia)

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Title: Tofu Chop Suey
Categories: Diabetic, Tofu, Vegetarian, Vegetables
Yield: 2 servings

8 oz Tofu; 1/4 Sweet red pepper; slivered
2 ts Vegetable oil; 1 1/2 c Fresh bean sprouts; washed
1/4 c Chicken broth; 1 tb Soy sauce; low-sodium
1/4 ts Ground ginger; Fresh ground Pepper
1 c Celery; stack Salt to taste;
1 sm Onion; coarsely chopped

Freshly ground pepper salt

Tofu supplies the protein, and tastes similar to chicken breasts, in
this quick-to-prepare colorful vegetarian main dish.

Drain tofu, cut into 3/4 inch pieces. Place between layers of paper
towel and weight down with a dinner plate. Let stand 10 minutes to
compress and remove excess water.

Heat oil, 2 tbsp broth and ginger in a frypan. Add celery, onion
and red pepper. Stir cook over medium heat 3 minutes. Add bean
sprouts, continue stir-cooking 1 min.

Stir in remaining broth, soy sauce and tofu. Cook and stir gently
over medium heat until vegetables are tender-crisp, and liquid is
evaporated. Season to taste with salt and pepper.

1 3/4 cup serving – 194 calories 13 grams carbohydrate, 13 grams
protein, 10 grams fat 2 protein choices, 1 fruit veg. choice, 1
fats oils choice

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Nov 93

MMMMM

Doc Martin’s Green Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Meats
Mexican Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground beef
1/2 pound Roast beef — cubed
1/2 pound Ground pork
1 medium Onion — finely chopped
1/3 bn Cilantro — chopped
1 teaspoon Leaf oregano
1 teaspoon Powdered onion
1 teaspoon Dried parsley
2 tablespoons Flour
1 Mexican beer
1 Tomato — diced
3 tablespoons Butter
1 Clove garlic — minced
2 teaspoons Tabasco
2 teaspoons Granulated garlic
2 teaspoons Cumin powder
1/2 teaspoon Black pepper
3 cups Chicken or beef stock
1 Green chiles; diced — peeled
— FOR ROUX
4 tablespoons Butter
4 tablespoons Flour

Saute beef, pork and roast beef in butter, chopped onion and minced garlic
until brown. Mix in cilantro, tabasco, oregano, granulated garlic, powdered
onion, cumin, parsley, pepper and flour. Cook over low heat for a few minutes.
Add the chicken or beef stock, beer, green chiles and tomato. Bring to a
simmer.
Thicken with the roux. The chili should be the consistency of a stew. Let
simmer for at least 45 minutes to one hour. Best when reheated. ROUX: 4
tablespoons butter; 4 tablespoons flour Melt the butter in a saucepan over
medium heat. Whisk in the flour one tablespoon at a time and cook for about 4
to 5 minutes, whisking constantly until the roux is thick and forms a ball.
Remove from heat and incorporate immediately into the chile.

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BUTTERNUT SQUASH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Butternut squash — peeled,
-diced, and steamed until
-soft
1 c Sweet potato — peeled, diced,
-and steamed)
1 c Carrots — peeled, diced and
-steamed
3 c — water (including
water left
-over from steaming the veg)
1/2 c Red bell pepper — diced
1/2 c Onion — diced
2 ts Sea salt
1 1/2 ts Garlic — minced
1 1/2 ts Basil — chopped
3/4 ts Rosemary — chopped
1/2 ts Thyme — chopped
2 ts Sesame oil, olive oil, or
-other cooking oil
1/2 c Celery — diced
1/2 c Green bell pepper or
-zucchini — diced
5 ts Vogue Vegy base
1/4 ts Paprika

Blend the squash, sweet potatoes and carrots with the
water until smooth and set aside.

Saute the red bell pepper, onion, salt, garlic,
basil, rosemary, thyme in the oil over medium heat for
5 minutes. Now add the remaining ingredients and saute
for another 5 minutes. Add the pureed vegetable
mixture, cook for another 5 to 10 minutes, and serve
hot.

From DEEANNE’s recipe files

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MOZZARELLA CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——CRAFT OF THE COUNTRY
COOK—————–
2 ga Milk, pasteurized and
-cooled to 90^F
7 tb Cultured buttermilk
6 tb Yogurt
-rennet to coagulate 2
-gallons milk (1/2 Hansens
-tablet) dissolved in about
1/2 c Cold water.

Usually makes 4 half pound cheeses.

Mozzarella is one of several kinds of “plastic-curd”
cheeses, originating in Italy. In making them the
curds are kneaded, which expels whey and produces
plasticity. Because of their dense texture they keep
well in warm climates and are ideal for smoking.

Provolone is an aged version of a plastic-curd cheese.
Mozzarella is one of the most versatile cheeses to
make at home, since it tastes wonderful freshly made,
freezes well, and can be used like an aged cheese in
cooking, melting readily when heated.

Start this cheese in the evening. Maintain the milk at
90^F in a double boiler. Mix the buttermilk and yogurt
separately with a little of the milk to remove lumps,
then blend into the rest of the milk. Add the rennet
solution and mix thoroughly. Let sit until the curd
sets and breaks clearly when tested with a finger –
about 20 to 30 minutes. Cut the curd into 1/2 inch
cubes as evenly as possible. Maintain at 90^F for 15
minutes, stirring with a clean hand. The curds are
fragile because they have not been cooked, so stir
very gently, just enough to keep them from matting
together. Gently pour the curds into a cloth lined
colander. When the whey has drained, the curd should
be in one solid piece. Rinse in cold water, then soak
in a pan of cold water for 15 minutes. If it is a big
batch, cut the curd into several blocks, 4 or 5 inches
square. Drain off most of the water, then refrigerate
the curds, or keep in a cool, 40^F place. Leave them
in a colander or other container that allows drainage.
(Commercially, mozzarella curds are shipped to
delicatessens at this stage, where the cheese is
finished.) The next day, warm the cheese to room
temperature so it will ripen, or become more acidic.
After an hour or so, test the cheese for acidity as
follows. Cut off a small piece of cheese and cut it
into three 1/2 inch cubes. Heat several cups of water
in a sauce pan to 165^F. Put in the cubes and stir for
5 minutes. Remove the cubes and mold them together
like modeling clay. Reheat the lump of cheese in the
water for a minute, then remove and work or mold it
together a little more. After repeating several times,
try to pull the curd apart. If it breaks or tears, and
clouds the water, it is underripe. Wait an hour or so
and test again. When it pulls into a long rope and can
be molded together again, it is ready. It will have a
glossy surface and* will cloud the water only
slightly. The whole cheese is treated somewhat like
the test sample to finish it. Cut it into small cubes
and put them in a pan. Heat water to 170^F and pour
enough over them, to cover the curds by about 2
inches. Keep a thermometer in the pan and let the
temperature drop to 135^F. Press the cubes together,
and then knead the cheese, by stretching and pulling
it, as if working modelling clay. It should become
“plastic” and stretch into long strands. When it does,
shape into half pound balls, or make a thick rope,
fold it in half, and twist several times to make a
decorative oblong cheese. Mozzarella can be dipped in
hot water to make a glossy surface, or wrapped in
cheese cloth to protect it. To keep the cheese very
fresh tasting for up to a week, keep it in a bowl of
water in the refrigerator, and change the water every
day. To salt mozzarella for longer keeping, or to
prepare it for smoking, soak it in brine for 4 or 5
hours (See Brined Cheese) The whey from mozzarella is
perfect for making ricotta because it does not have a
chance to develop much acidity.

Smoked Mozzarella: Mozzarella and other firm cheeses
can be cold smoked for flavor. Salting and smoking
both help preserve the cheese by drying it, and
discouraging bacteria and insects. Set the cheese on a
rack in the smoker, or wrap in cheesecloth and hang
it. Keep the temperature below 90^F to prevent
sweating off butterfat or melting. Smoke at 60 to 85^F
for 4 to 15 hours.

Brined Cheese: Press the cheese for 5 or 6 hours, or
overnight, without salting it. Make enough brine to
cover the cheese by about an inch, using 4.1/2
Tablespoons of plain salt for every quart of water
needed. Soak the cheese from 12 to 24 hours. A small
cheese requires less time than a large one. Turn the
cheese once or twice to ensure that the brine
penetrates all sides. Drain for about an hour on a
cloth covered rack. Cover and refrigerate. Keeps for a
week or more, longer than most fresh cheeses.

Posted on GEnie Food Wine RT Aug 22, 1992 by
COOKIE.LADY [MUMSIE]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet Lowfat
Luscious echoes

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GINGERY CARROT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-FHMN87A
1 1/4 c Water
1 pk Yeast
3 1/2 c Whole wheat flour
2 tb Cashews
1 1/4 ts Freshly grated ginger root
1 1/4 ts Salt
1 1/4 c Grated carrots

Put in the bread machine in the manufacturers specified order. Let the
machine do its magic on white bread cycle.

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