Rice and Coconut Milk

Recipe By : Hugh Carpenter and Teri Sandison (1994)
Serving Size : 4 Preparation Time :1:00
Categories : Chopstix Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice
1/4 cup coconut milk
water
salt and pepper
chopped cilantro

Rice: long grain white, jasmine, or pearl — not “minute” or “converted”

Wash rice until the water remains clear. Place rice in a 2-1/2 quart
saucepan. Add the coconut milk (quantity varies as per your likely). Add
cold water to cover the top surface of the rice by exactly 1 inch. Bring to
a boil, continue. As soon as the top surface of the rice is no longer
covered with liquid, cover the saucepan, turn the heat to the lowest setting
and simmer/steam for 15 minutes. Season with salt and pepper. Garnish.

Black and Decker type Steamer Enough for 2 servings
Use “full” water bath level. Put 1/2 cup washed rice in bowl. Add 1/4 cup
coconut milk to bowl. Make up the difference with water (1/2 cup water in
bowl). Set timer for 35 minutes.
Fluff with fork. Season with salt and pepper and garnish with cilantro.
Ref: Fusion Cookbook

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from phannema@wizard.ucr.edu in S. Calif.

Title: ANCHOYADE
Categories: Appetizers
Yield: 6 servings

Jim Vorheis
4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar)
Freshly ground black pepper
8 To 10 slices French bread,
-1/2-inch thick, cut into
Strips
1 ts Finely chopped fresh parsley

Soak anchovies 10 minutes in cold water and pat dry
with paper towels. Place in a large mortar or heavy
bowl with the garlic and tomato paste. Pound with a
pestle, wooden masher or spoon into a very smooth
puree, or use food processor with steel blade. Dribble
the oil in, a few drops at a time, stirring constantly
until thick and smooth, like mayonnaise. Stir in lemon
juice and a few grounds of black pepper. Preheat oven
to 500 F. Brown bread lightly on one side. While
bread is warm, spread untoasted side with anchovy
mixture, pressing it into bread with back of fork or
spoon. Bake for 10 minutes. Sprinkle with parsley and
serve at once.

Note: For a first course, use whole slices of French
bread spread with anchovy mixture.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Title: Chocolate-Dipped Almond (Or Hazelnut) Cookies
Categories: Cookies
Yield: 1 servings

1 c (2 sticks) unsalted butter
2/3 c Sugar
1 lg Egg yolk
1 ts Vanilla extract
2 c Sifted all-purpose flour
1/4 ts Salt
1 1/3 c Finely chopped blanched
-almonds
6 oz Semi-sweet chocolate
3 ts Unsalted butter
1 ts Hot water
Chopped almonds; for garnish

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Cream the butter and sugar until light and fluffy. Add the egg yolk and
vanilla, then flour, salt, and finely chopped almonds, mixing well.Shape
the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls
(using waxed paper or plastic wrap) and refrigerate until firm, about 2
hours.

Preheat oven to 350 deg F. and line baking sheets with parchment paper.
With a sharp knife, cut the dough into 1/4-inch-thick slices. Place 1 to 2
inches apart on baking sheets and bake for 8 to 10 minutes, just until
lightly browned. Cool on a rack.

In the top of a double boiler, melt the chocolate and butter for the
topping. Add the hot water and stir until smooth. Dip an edge of each
cookie into the chocolate, then sprinkle with the chopped almonds (I just
put them in a cup and then dip the chocolate edge into the nuts, allowing
some to stick). Cool on a rack until the chocolate hardens.

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Title: TOFU “EGG” SALAD
Categories: Mcdougall, Salads
Yield: 4 servings

1 lb Firm tofu; drained, crumbled
1/4 c Fat free mayonnaise (opt)
2 tb Prepared mustard
1 tb Soy sauce
1/2 ts Tumeric
4 Scallions;, finely chopped
1/4 c Celery; minced
1/8 c Pickle relish (opt)

Place tofu in a bowl and mash with a potato masher.
Add mayonnaise, if desired, mustard, soy sauce and
tumeric. Mix well until tofu takes on a bright yellow
color. Stir in scallion, celery and relish, if desire.
Serve as a spread on bread or stuffed into pita bread.
NOTE: Weight Watchers makes a mayonnaise that is
fat-free — no oil, no eggs.

From DEEANNE’s recipe files

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Title: No Knead Bran Bread
Categories: Diabetic, Breads/bm
Yield: 1 loaf

3 c Whole wheat flour 1 1/4 c Warm water (110 to 115 F)
1/2 c Dry milk powder 1 1/2 c Bran or 2 c bran cereal
1/2 ts Salt 1 Egg
2 tb Active dry yeast (2 pkgs) 3 tb Vegetable oil
1/4 c Honey

Stir together the flour, dry milk powder, and salt. Combine the yeast
honey , warm water, and bran in a large mixing bowl. Let the yeast
mixture stan 2 minutes. Add the egg, oil, and about half of the
flour mixture. Beat until smooth. Add the remaining flour mixture
and stir to form a sticky dough. Cover with a damp towel and let
rise in a warm place until doubled in bulk, about 1 hour. Stir down
and pour into a lightly greased 9 by 5 inch loaf pan. Bake in a 375
degree oven for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Food value per 1/18 of
loaf: 128 calories

MMMMM

KITCHI-JIGAGAMANJ-NABO (SHALLOT SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Shallots
8 c Water
3/4 c Watercress
1 1/2 ts Salt
1/4 ts Black pepper

Finely chop the shallots. Put all the ingredients
into a soup pot simmer for 45 minutes. Season
serve.

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1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup seeded and pared cucumber, diced
1/4 cup non-fat yogurt
1 tablespoon fresh mint, chopped
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato
Spray skillet with non-stick spray and add onion and garlic. Cook until
soft over low heat stirring constantly. Place in mixing bowl with lamb,
lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.
Place on rack of broiler and broil 3 to 5 minutes on each side, turning
once, or until desired doneness. Combine cucumber, yogurt and mint
in small bowl and mix. Cut around edge of each pita bread and pull
open to form pocket. Fill each pita with half the lettuce and tomato,
1 lamb patty and half the yogurt mixture.

Title: Bulgur Wheat Vegetables
Categories: Diabetic, Vegetables, Side dishes, Vegetarian
Yield: 4 servings

1 c Mushrooms; fresh sliced
1 c Zucchini; sliced quartered
1 c Water
1/2 c Buglur Wheat;
1/3 c Onion; chopped
1/3 c Carrots; chopped
1/4 c Green pepper; chopped
1 cl Garlic; minced
1 ts Instant vegetable bouillon
1/2 ts Basil; dried crushed
1/4 ts Celery seed;
1/4 ts Thyme or marjoram; crushed
Dash of pepper
1/2 c Tomato; chopped seeded
-tomato

In a medium saucepan combine mushrooms, zucchini,
water, bulgur wheat, onion, green pepper, garlic,
chicken bouillon granules, basil, celery seed thyme or
marjoram, and pepper. Bring to a boiling, reduce heat;
stir in chopped tomato. Let stand 5 minutes or till
all the liquid is absorbed. Fluff the bulgur wheat
mixture with a fork. Make 4 (3/4-cup servings). Food
Exchange per servings: 1 STARCH/BREAD EXCHANGE +
VEGETABLE EXCHANGE

Source: Better Homes and Garden Diabetic Cookbook
Brought to you and yours by Nancy O’Brion via her

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Grilled Acorn Squash, Mushroom and Asparagus

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 acorn squash — split in half, seeds
— and fibers removed
salt — to taste
pepper — to taste
4 rosemary sprigs
4 tablespoons onions — minced
4 tablespoons celery — minced
4 tablespoons carrots — minced
4 tablespoons olive oil
2 cups vegetable stock
1 pound quinoa — washed
2 pounds fresh wild mushrooms
2 pounds pencil asparagus

Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside.
Grill face down for 8 minutes. Turn over, put rosemary inside and cook,
covered for 20 minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook.
Add stock and quinoa and bring to a boil. Cover tightly and simmer for 10
minutes. Uncover squash place quinoa mixture inside squash and cover. Cook
for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper. Grill
for 3 minutes on each side. Serve squash
with quinoa inside and have mushrooms and asparagus flowing around.

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CALDILLO (NEW MEXICAN GREEN CHILI STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean beef round or pork
2 tb Oil
3 ea Medium potatoes, diced
1/2 c Onion, sliced
1 ea Large garlic clove, minced
2 ts Salt
6 ea Green chilies

Cube meat, sprinkle with salt and fry until brown in
oil. Add potatoes to browned meat together with onion,
garlic, salt, chili and enough water to cover.
Continue to add water if necessary. It will have a
soupy consistency.

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