QUINOA: BASIC COOKING INSTRUCTIONS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
2 c — Water

Rinse quinoa thoroughly in a small strainer or by running fresh water over
the quinoa in a pot. Drain.

Put quinoa and water in 1 1/2 qt. saucepan; bring to boil. Reduce heat to
simmer; cover and cook until all water is absorbed (10-15 minutes). When
done, the grain appears translucent and the germ ring will be visible.

Yield: 4 cups.

Recipe on 12 oz. box of Ancient Harvest brand quinoa. Distributed by
Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505.
Typed for you by Cathy Harned.

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Title: MY BOUILLABAISSE
Categories: Soups, Seafood
Yield: 8 servings

2 Onions; chopped
5 Garlic cloves; minced
1/2 c Parsley; chopped
1 Leek; sliced (reserve dark)
2 tb Olive oil
4 Tomatoes; peel,seed,chop
1/4 ts Sugar
4 c Doxee clam juice
1 c Dry Sherry
1 c Water
2 Orange zest
1 ds Cayenne
3 Saffron threads
1 Bay leaf
1 ts Dried basil
1 ts Dried thyme
1 tb Salt (or more-fish is bland)
1 lb Red Snapper
1 lb Rock Shrimp
1 lb Bay scallops
1 Dozen clams;steamed*
12 Appalachacola oysters

Skin fish and cut into serving sized pieces. Use fillets. Flounder or
other firm white fish may be substituted. *Reserve broth from steamed clams
for use in the bouillabaise. Heat olive oil in a lg. pot and cook garlic
and onion til soft over mod. heat. Add the leek and cook for 10 min. Add
tomatoes and sugar. Simmer 5 min. Add all rem. ingred. except seafood and
simmer 30 min., covered. Strain the broth discarding the orange zest and
bay leaf. Puree the remaining veg. with some of the broth and return it to
the pot. Add the salt and pepper adjusting to suit your taste. This portion
can be refrigerated or frozen at this point. Strain the broth from the
steamed clams and add to the pot. Add the clams (may be diced, if
preferred). Add the remaining seafood and the dark portion of the leek and
simmer for 3-5 min. DO NOT OVERCOOK. Correct the seasonings. Ladle into
bowls and serve with garlic bread and Sauce Rouille. I do not serve the
shellfish in the shells as restaurants do due to the difficulty and
awkwardness in the ability for guests to eat it while “fiddling” around
with the shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS

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Title: Cheese-Puff Potatoes
Categories: Baby food, Potatoes, Cheese
Servings: 2

1 Baked potato (scrubbed,
-pierced with a fork and
Baked 3/4 – 1 hour at 450oF)
1/2 ts Butter (optional)
1 Egg
2 tb Shredded mild cheese*
1 ts Wheat germ

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

When you’re cooking baked potatoes for yourself, throw an extra one in the
oven to make this for baby. And, if you have a baby who is allergic to
eggs, just skip the eggs and double the amount of milk.

Scoop potato out and mash in a bowl. Whip egg in a separate bowl and add
to potato mixture. Beat in butter, milk, cheese and add wheat germ.
Carefully spoon back into potato shell, and fold a small piece of foil
around bottom of potato to prevent leakage.

Place in preheated, 350 o oven for 15 minutes.

To make ahead, cover and refrigerate without baking. When ready to serve,
place uncovered potato in 350 o oven for 20 minutes.

*for older babies

Serves 2-4

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Title: Peanut Butter Nuggets
Categories: Diabetic, Desserts, Cooky/bars, Low-fat/cal
Yield: 18 servings

2/3 c Corn flakes; cruched 1/2 c Peanut butter;
1/2 c Unsweetened coconut; 2 tb Liquid honey or corn syrup;
-shredded

Combine 1/2 cup corn flake crumbs, coconut, peanut butter and honey;
mix thoroughly. Measure out 2 tsp portions, shape into balls. Roll
in remaining corn flake crumbs. Chill until firm, store in covered
container in refrigerator.

18 nuggets, each serving 1 nugget 1/2 fruit veg. choice, 1 fat
oils choice 5 g carbohydrate, 2 g protein, 4 g fat, 64 calories

Source: Choice Cooking, Canadian Diabetes Association Shared by
Elizabeth Rodier 6/93

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Title: Pizza Snacks
Categories: Diabetic, Snacks
Yield: 3 servings

3 sl Fresh bread; 1 tb Mushrooms; finely chopped
2 tb Catup; ds Dried oregano;
->OR<- ->OR<- 2 tb Tomato paste; ds Dried basil; 1 tb Green pepper; finely chopped 1/4 c Mozzerella Cheese; Roll bread slices flat and thin with a rolling pin or an empty quart jar. Place on a flat pan 3″ inches under the broiler; heat until lightly toasted on one side, then remove from oven. Turn slices over and spread untoasted sides with a layer of each of sprinkling of cheese. Broil until cheese melts and browns slightly. To serve, cut each pizza into quarters. Food Exchange per serving: 1 STARCH EXCHANGES + 1/2 LEAN MEAT EXCHANGES; CAL: 123; CHO: 16g; PRO: 7g; SOD: 279; CHO: 26; Low-sodium diets: Substitute tomato paste for catup. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master. MMMMM

BOOT SCOOTIN’ BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried Pinto Beans
2 c Cubed Ham
2 c Water
22 oz Tomato Juice
4 c Chicken Stock (3 cans)
2 c Chopped Onions
3 Cloves Garlic, minced
3 tb Chopped Parsley
1/4 c Chopped Green Pepper
2 tb Brown Sugar
1 tb Chile Powder
1 t MSG
1 t Salt
1 t Crushed Bay Leaves, (put in
-tea ball)
4 Whole Cloves, (put in tea
-ball)
1 t Oregano
1/2 ts Cumin
1/2 ts Crushed Rosemary
1/2 ts Celery Seed
1/2 ts Ground Thyme
1/2 ts Ground Marjoram
1/2 ts Sweet Basil
1/4 ts Curry
1 c Sherry

Yield: 8 – 10 Servings

Soak beans overnight. Add all other ingredients
except sherry and bring to boil. Cook slowly until
beans are tender. Add Sherry.

Copyrighted, TEXAS WINE SOCIETY COOKBOOK, 1992

Provided by: ‘Ol Ed, The Orchid Man

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Awhile ago someone asked about tomatoless catsup.
Banana-based catsup is available in some Asian food markets.

Here are a couple recipes for tomato analogs (I haven’t tried them).

Un-Tomato Ketchup
from Of These Ye May Freely Eat by JoAnn Rachor

Blend until smooth:
1 C. cooked carrots
1/4 C. cooked beets
1/4 C. water
1/4 C. lemon juice
1 T. sweetener of your choice
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. oregano

A neat kids idea that I saw at a Crafts Fair last year was to fill a
kid’s toy pail with a bag of sugar cookie mix, some icing mix,
decorations, cookie cutter and of course a toy shovel to mix it all up with.

Title: Sm Peaches and Cream Turnovers
Categories: Pies
Yield: 2 Servings

2.00 Pie Crust for 9″ pies
1.00 Egg
2.00 pk Cream Cheese; room temp.,
-3 oz ea.
0.50 c Powdered Sugar
20.00 oz Peach Pie Filling

Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11″
by 11″ folding each for easy handling. In blender or food processor
combine egg, cream cheese and powdered sugar until smooth. Open lid
and carefully lay first square of pie dough over entire surface. With
back of spoon, push dough down into pockets and spoon pie filling
into pockets. Top with the cream mixture dividing between 8 pockets.
Lay second square of dough over filling allowing excess to hang over
sides. Lower the top and bake about 10 minutes or until dough is
golden brown. Makes 8 turnovers.

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Title: Eggplant Kohlrabi Pate
Categories: Appetizer, Brunch, Lunch, Vegetable
Yield: 8 servings

1 md Eggplant
3 lg Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 ts Olive oil
2 ts Ume plum vinegar
1/2 ts Salt
1/4 ts Pepper
1/2 c Breadcrumbs

Preheat broiler.

Cut eggplant in half lengthwise place flesh side down on a broiler
pan or baking sheet. Broil until the skins are split black, about
7 minutes. Remove from the broiler scoop out the flesh when cool
enough to handle. Discard skin set aside.

Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs
coarsely chop bulbs leaves. Steam the bulbs for 10 minutes. Add
chopped leaves steam fro another 5 minutes, the bulbs should be
tender.

Place kohlrabi along with the eggplant, garlic, scallions, oil
vinegar in a food processor blend till smooth. Mix in the salt
pepper breadcrumbs. Place in a lightly oiled bowl, smooth the top
refrigerate overnight. Remove from the bowl by inverting onto a
platter.

“Vegetarian Gourmet” Spring, 1994
From: Kaz Dunkley Date: 06-08-94

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