Spinach Enchiladas with Three Colors

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cottage Cheese Cream Cheese
Main Dishes Onions
Spinach Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen spinach thawed
1 pk Cottage cheese low fat
6 oz Cream cheese at room Temp.
2 t Cumin powder
2 t Chili powder
Red. Sauce:
1 pk Dried chili anchos
2 c Water
1 T Cornstarch
3 T Margarine low fat
2 T Achiote powder
3 Cloves garlic minced
1 md Onion minced
Salt and pepper to taste
Green sauce:
15 Tomatillos fresh
1 md Onion chopped
4 cloves Garlic minced
2 tsp. Lemon pepper
Salt to taste
1 Tbsp. Olive oil
1 pkg Corn tortillas
1 pkg. Nonfat sour cream
1 Bunch cilantro chopped
Or chopped chives

1. Make the stuffing. Put the cottage cheese and cream cheese in food
processor and blend till smooth.
Add the other ingredients and stir into cheese mixture. 2. Red sauce: This
is my way of doing this.
you can use any red chili sauce recipe here. Wash chilies and remove seeds
unless you want this REALLY
hot.
Boil water in saucepan. Add chilies and turn off heat and let soak. Melt
butter in frying pan. Add
onions and garlic and saute until clear. Set aside.
Put chilies and water in food processor and blend until smooth. Add flour
to butter mix and make a roux.
Add chili with liquid and make a sauce. You may have to add water or a
small can of tomato sauce. I don’t
use the tomato sauce. Simmer until thickened stirring constantly. Set
aside. 3. Simmer tomatillos in water
until tender. Add to food processor and blend until smooth. Saute onion and
garlic in a bit of oil or butter in frying pan and add to tomatillos 4. Dip
tortillas in the red sauce while it is simmering to soften them. Fill with
a dollop of the cheese and spinach mixture and roll and put in glass
casserole sprayed with pan spray, seam side down. 5. Cover with
red sauce. 6. Add Tomatillo sauce 7. Dollops of sour cream can be put on
top of this. This makes a red green and white casserole to compliment the
Mexican flag. I like to garnish with chopped fresh cilantro.
Serves 8.
Emilie rwsm05a

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POT STICKERS:

1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic, minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms, coarsely chopped
2 T low sodium soy sauce
1-1/2 tsp salt or herbal salt substitute

In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.

Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
moisture.

Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.

Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber

***NOTE: I usually use pot sticker “skins” found in the produce section
of my local supermarket – this is probably not as healthy as the way
outlined above, as I’m sure they are made with all white flour, and I
don’t know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the “raw” pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.

Title: Home Style Pork and Cucumber Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 6 servings

1/4 lb Lean pork
1/2 ts Sugar
1/2 tb Light soy sauce
1/2 tb Rice wine or dry sherry
1 ts Cornstarch
1 ts Vegetable oil or Asian
-sesame oil
1 sm Cucumber
4 c Chicken stock or water
1 qt Slice fresh ginger,
-lightly crushed
1 tb Minced Smithfield ham or
-prosciutto (optional)
Coriander sprigs for garnish

Nothing fancy about this soup++it’s just simple, delicious and
refreshing. Cut the pork into thin slices and combine with the sugar,
soy sauce, wine, cornstarch and oil. Set aside.

Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin
slices.

Bring stock and ginger to a boil.

Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add
cucumber and simmer until translucent, about 3 minutes.

Garnish with the optional ham and coriander.

Serves 6 as part of a multiple-dish Chinese meal.

PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1
g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

MMMMM

Title: Brown Onion Soup
Categories: Soups, Osg
Yield: 2 Servings

1 ea Onion; large
1 pt Broth
Or
1 pt Water; boiling – 2 beef
-extract cubes
2 Bread; slices
Cheese; grated

Brown 1 large onion in butter in skillet, add 1 pint
broth or 1 pint boiling water and 2 beef extract
cubes. Simmer until onion is tender. Toast 2 slices
bread, sprinkle with grated cheese; place on top of
soup in casserole, place in oven to melt cheese.
Serves 2. Source: Cora T. Ruffle, Posted by
cjhartlin@msn.com

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Title: Cottage Cheese Sun-Dried Tomato Dip
Categories: Sun-dried, Dips, Cheese, Wrv
Yield: 1 servings

-Waldine Van Geffen VGHC42A
2 c Cream-style cottge cheese
1 Green onion; cut 4 pieces
1/4 c Green pepper; finely chopped
2 tb Oil-pk tomatoes; chop fine
2 tb Fresh basil; or
2 ts Dried basil
2 ts Lemon juice
1/8 ts Cracked pepper

Combine all ingredients in blender; process until
smooth, stopping once to scrape sides. Serve with
green, red and yellow pepper squares or other fresh
veggies. Yield 2 cups (wrv)

MMMMM

Title: BEEF AND PEA POD STIR-FRY
Categories: Chinese, Beef
Yield: 4 servings

3/4 lb Beef top round steak
3 tb Soy sauce
2 tb Red wine vinegar
1 tb Fresh ginger, grated
1 Clove garlic, minced
3 Green onions, bias cut into
-1/2-inch lengths
2 tb Cold water
4 ts Cornstarch
1 pk Frozen pea pods (8 oz)
1/2 c Cherry tomatoes, quartered
1/3 c Sliced water chestnuts,
-drained (1/2 can)
Hot cooked rice (Optional)

Partially freeze beef and thinly slice across the
grain into bite-size strips.

For marinade, in a medium mixing bowl combine soy
sauce, vinegar, ginger, and garlic. Stir in the
strips of beef. Cover and let stand at room
temperature for 30 minutes. Drain meat and reserve
marinade.

Preheat a 10-inch microwave browning dish on High for
5 minutes. Add cooking oil and swirl to coat the dish.
Add the strips of beef. Micro-cook, uncovered, on High
2 for to 3 minutes until the meat is tender, stirring
every minute. Remove meat with a slotted spoon,
reserving juices. Set meat aside.

Combine reserved juices and reserved marinade in a
measuring cup. Add water, if necessary, to equal 3/4
cup total. Stir in green onions. Return mixture to
the browning dish and cook, covered, on High until
onions are crisp-tender, 1 to 2 minutes. Stir
together water and cornstarch and add to the green
onion mixture. Cook, uncovered, on High for 2 to 4
minutes or until thickened and bubbly, stirring every
minute until slightly thickened, then every 30 seconds.

Stir in the cooked meat, peapods, tomatoes, and water
chestnuts. Cook, uncovered, on High for 2 to 4 minutes
until heated through. Serve over hot cooked rice, if
desired.

LOW CALORIE RECIPES; Summer 1988

Posted by Fred Peters.

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OATMEAL LACE COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Rolled oats
1/2 c All-purpose flour
3/4 c Firmly packed dark brown
-sugar
1/4 ts Baking soda
1/4 ts Salt
3 tb Plus 1 stick butter
1 lg Egg
1/4 c Heavy cream
1 t Pure vanilla extract
1/2 c Dried currants, soaked in
2 tb Brandy (opt)

From “Cookies for Christmas,” by Maria Robbins (St. Martin’s Press,
1993, $6.95 paperback).

Heat oven to 350’F. In a large bowl, mix together the oats, flour,
sugar, baking soda and salt. Melt the butter in a small, heavy
saucepan over very low heat. In a small bowl beat the egg together
with the heavy cream and vanilla extract. Stir in currants if using.
Stir in melted butter. Stir the liquid ingredients into the oat-flour
mixture and combine well. Drop by teaspoonfuls onto prepared cookie
sheets, leaving at least 3″ between each cookie. These will thin and
spread out.

Bake 5-6 minutes, until lightly browned. Remove from oven and cool on
cookie sheets for several minutes, until cookies hold their shape.
With a spatula, carefully remove to a wire rack to cool completely.
Store in an airtight container. Makes about 4 dozen.

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Cholent With Knaidel

Recipe By : Jennie Grossinger – “The Art Of Jewish Cooking”
Serving Size : 6 Preparation Time :0:00
Categories : Beef Jewish/Kosher
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Dried lima beans
3 Pounds Flanken
3 Each Onions — sliced
3/4 Cup Fat
3 Each Potatoes — peeled and halved
3 Teaspoons Salt
1/2 Teaspoon Pepper
2 Each Eggs
2 Teaspoons Sugar
1/4 Cup Water
3/4 Cup Matzo Or Cracker Meal

Soak the beans overnight in water to cover. Drain. Use a Dutch oven
or baking dish and brown the meat and onions in 1/4 cup fat. Add the
potatoes and 2 teaspoons salt and the pepper. Beat the eggs, sugar,
remaining fat and remaining salt together. Stir in the water and meal.
Form into a ball and place in the baking dish with other ingredients. Add
boiling water to cover. Cover tightly and bake in a 250 degree oven 24
hours or in a 350 degree oven 4 to 5 hours. Serves 6 to 8.

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POTATO AND ADZUKI BEAN PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Potatoes
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Adzuki beans — dried
5 md Potatoes — unpeeled
1 Egg
2 tb Butter
Pepper — to taste
3 tb Fresh parsley — chopped
1 c Parmesan cheese — grated
1/2 c Vegetable oil

Soak beans overnight in the refrigerator. Drain.
Cook potatoes in enough water to cover. Drain,
reserving 1 cup water. Peel
potatoes, then mash them together with egg, butter,
and pepper, and set aside.

Cook beans, covered, in reserved potato water until
tender and water is absorbed. (About 45-50 minutes)
Combine beans, parsley and potato mixture. Shape into
12 patties and coat with cheese.

Heat oil in a large skillet and fry patties on both
sides until golden brown.

Recipe By : Rodale’s Basic Natural Foods Cookbook

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Corn Tomatillo Soup

Recipe By : Mission at Turtle Creek (as seen on TV demo)
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups tomatillos — chopped
1 1/2 cups onion — chopped
2 cloves garlic — minced
1 teaspoon margarine
3 1/2 cups frozen corn — thawed
1 cup frozen green peas — thawed
1 cup chicken broth
1 tablespoon cilantro
Add
3 cups chicken broth
4 oz green chili peppers — chopped
1/4 cup whole kernel corn, frozen — thawed
1/4 cup chopped spinach
1 teaspoon sugar

Saute tomatillos, onion and garlic in margarine five minutes. Remove to
food processor and add the next four ingredients. Puree to chunky.
Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a
little chopped spinach, a little whole kernel corn, 1 t sugar. Serve
topped with a dollop of NF sour cream.
Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg
cholesterol

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