Title: Gf Substitutions for Wheat Flour
Categories: Allergy, Diabetic, Rice
Yield: 1 servings

For 1 TBSP Wheat Flour 2 ts Tapioca starch
1/2 tb Cornstarch For 1 CUP Wheat Flour
1/2 tb Potato flour 7/8 c Rice flour, white or brown
1/2 tb White rice flour 2/3 c Rice flour white or brown
1/2 tb Arrowroot starch 1/3 cup potato starch flour
2 ts Quick cooking tapioca 1 c Cornflour (maize)

Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Canadian Celiac Association

MMMMM

Title: BROCCOLI W/ SESAME SAUCE
Categories: Chinese, Vegetables, Vegan
Yield: 1 servings

2 lb Broccoli;trimmed
1/4 c Soy Sauce
1/2 ts Honey
2 tb Sesame Oil
1/4 c Sesame Seeds;toasted
6 Lettuce;Romaine;leaves

Chop broccoli into florets and steam 4 to 5 minutes,
until just tender; Chill.
Mix remaining ingredients in a large bowl. Add
broccoli and marinate for 1 hour.
Serve on a bed of lettuce leaves.

—–

Wild Mushroom Broth (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Serving Size : 2 Preparation Time :0:00
Categories : Broth-Ss Categories

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce dried porcini
1 cup warm water
2 tablespoons minced shallots
1 tablespoon olive oil
1/4 pound mixed wild and domestic mushrooms or one — all but
2 domestic
— or the other — mushroom caps cut
— into thin slices
2 cups chicken broth
salt and pepper

Set porcini and warm water in a skillet and bring to a simmer; let
mushrooms soak for 20 minutes or until tender. (Take advantage of this time
to make your scallop and raddichio salad.)

Drain the soaked porcini and rinse them to remove any grit and chop. Strain
soaking liquid through a paper lined sieve to remove any grit; reserve.

Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom
caps, cover and cook over low heat or until mushrooms are tender. Add
minced soaked porcini, reserved liquid and broth; bring to a simmer and
season to taste; garnish with sliced raw mushroom.

Yield: 2 servings

Busted for you by Gail Shermeyer <4paws@netrax.net>

– – – – – – – – – – – – – – – – – –

Date: Tue, 21 Feb 95 13:26:58 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Having found the Long Life Vegi House while I was in CA last week, and
experienced the joys of potstickers made with faux meat (gluten) I made a
low-fat version of these last night. This looks like a phenomenal amount
of work but it only took about 1.5 hours total. Of course, that may seem
like a phenomenal amount of time to some.

GLUTEN

This is hard to make from regular flour, but if you buy the (more expensive)
de-starched wheat gluten, it’s practically foolproof.

2.5 c. ‘vital wheat gluten’ flour
1/4 c. spelt flour or ww flour
2 c. cold water

mix until a dense dough forms, adding more gluten flour if the blob feels
wet. Knead for a few minutes, but don’t fold over. If you fold the blob
after most of the water is absorbed, the parts won’t stick together, and
the gluten will fall apart when you slice it. Slice the gluten into about
10 chunks, after letting it rest for a few minutes.

Boil for approximately 1 hr. in a large pot, starting with about 10 c. of
broth made of water plus 1/2 c. dry white wine, 1/4 c. soy sauce, nutritional
yeast, garlic, and ginger. The gluten will puff up so leave space at the
top of the pot. Let cool. Properly made gluten will un-puff and become
fairly dense.

On to the potstickers.

FILLING

In a food processor, chop:

5 large carrots
3/4 c. dried shiitake mushrooms, rehydrated
8 scallions, trimmed and cut into 2″ pieces
2 t. salt
2 T. rice wine
1 T. cornstarch
1 t. white pepper

put this mixture in a large bowl and add

1.5 c. cabbage, finely shredded or foodprocessed if you lack the patience to
shred

press the liquid out of about half of your batch of gluten, and cut the
chunks into smaller pieces. Put these in the food processor and whirl until
the gluten is similar in texture to cooked ground meat. (This worked
beautifully for me with the batch of gluten I made last night, but results
may vary). Add this to the filling mixture.

SKINS

This is straight from the Betty Crocker LeeAnn Chin chinese cookbook.

3 c. unbleached flour
1.5 c. boiling water

mix to make a soft dough and knead 5 min. This is sticky dough, you will need
to add some extra flour but don’t add too much as it needs to be soft.
Basically it’s a dough-handling nightmare but once you make a few mistakes
your potstickers will start looking normal and the thick yummy noodle skins
will be well worth the trouble. Divide the dough into 1″ diameter balls.
Take each ball, roll it out to about 4″ in diameter, put a blob of filling
in the middle, pinch several pleats in the edge on one side, and fold the
other side over. The sticky dough sticks together much better than prefab
skins, so you won’t have to worry about the potstickers opening up. Place
finished potstickers on a floured plate (VERY important to flour).

Put a layer of large cabbage leaves in a bamboo steamer and lay potstickers
on top. They will stick to the moist leaves, but not as much as they
would to the steamer. Steam until skins become translucent.

You will probably need 2 batches of skins for the amount of filling. One
today and one tomorrow…

DIPPING SAUCE

1/4 c. soy sauce
1/3 c. rice vinegar
1 scallion chopped fine
1 t. grated fresh ginger
small amount of sugar if desired

mix and let stand for a while, then dip…

Title: HAMBURGER CORNMEAL SHEPHERD’S PIE
Categories: Diabetic, Meats, Main dish, Casseroles, Crockpot
Yield: 8 Servings

0.50 c Green pepper; chopped finely
0.50 c Flour;
0.75 c Yellow cornmeal;
0.25 c Onion, minced finely
2.00 c Ground round;
5.00 tb Oil;(far to much by today’s
-standard
1.00 c Tomato sauce;
2.00 tb Tomato catup;
2.00 ts Salt;(far to much by today’s
-standard
Dash lemon pepper;
1.00 ts Chili powder;
Sugar sub equlivalent to
-1 tb sugar
2.00 ts Baking powder;
0.50 ts Thyme;
0.25 c Egg;(1 med)
0.50 c Skim milk;

Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of
oil in skillet, until beef is well browned. Stir in tomato sauce,
catup, 1 ts salt (ugh), lemon pepper, add chili powder. Put into 1 1/2
quart casserole. Stir flour, cornmeal, sweetener, baking powder,
remaining salt (ugh) and thyme together in a bowl; then add egg milk,
and rest of oil. Stir until smooth. Top the first mixture with
second and bake, uncovered, or until the cornmeal is sightly brown
and firm to touch (about 1 hour). Loosen cornmeal with a knife around
edges, turn on serving plate with top side down. I think that this
could be make in the a Crockpot, as this was before the days of the
crockpot!!!

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE

Source: Recipes for Diabetics by Billie Little and Penny L. Thorup

MMMMM

Tortilla Soup -2

Recipe By : alcaeis@bilbo.pic.net
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Package Chicken Breast Filets — (1 – 2 pounds)
1 Onion — minced
2 Buds Garlic
2 Cans Jalapeno Pinto Beans — (fx. Ranch Style bra
2 Cans Diced Tomatoes — (the stewed kind)
5 Tblsps. “Mexene” Chili Seasoning — (similar to chili po
2 Tblsps. Flour
1 Tsp. Cumin
1 Tsp. Salt
2 Tsp. Sugar
1 Fresh — jalapeno
1 Small Pckg Tortillas — (flour or corn)
Crisp Tortilla Chips And Grated Cheese — for
garnish
————Additional Garnish————
Chopped Cilantro — optional
Sour Cream — optional

In a large pot, boil chicken with onion until tender (10
minutes). Remove chicken and reserve stock. Add beans and
tomatoes to pot (do not drain).

In a measuring cup, mix dry ingredients, add just enough water to
make a paste and make sure all lumps are stirred out. Pour into pot.

Add 2 cans of reserved chicken stock to pot.

Float jalapeno and garlic buttons.

Bring to a boil for 30 minutes then reduce heat and simmer an
hour.

While waiting for the pot to boil shred chicken into bite size
chunks and add back to pot.

(The soup actually tastes better the next day, I often plan
to serve it tomorrow) Just before serving, cut tortillas in
half, then cut the halves into 1 inch strips. Add to simmering
pot.

Spoon into bowls garnish with a few crisp tortilla chips and
grated cheddar. A dollop of sour cream and a few cilantro leaves
are also good.

– – – – – – – – – – – – – – – – – –

NOTES : We’ve replaced our traditional winter chili with this tortillas
soup.
It has alot less fat and is still a “chill chaser”!

(Serves a family of four 2 meals)

Brunswick Stew C/p

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Casseroles
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken — 2 1/2 to 3 lb
2 quarts water
1 onion — chopped
2 cups ham; cooked — cubed
3 potatoes — diced
2 cans tomatoes; 16 oz, ea — cut up
10 ounces lima beans — frozen and
partially thawed
10 ounces corn — whole kernel,
frozen
partially thawed
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon seasoned salt

In a crockpot combine chicken with water, onion, ham, amd potatoes. Cook
covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken
out of pot; remove meat from bones. Return chicken meat to pot. Add
tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Turn
control to HIGH. Cover and Cook on HIGH 1 hour. Serve in large
individual bowls. Makes 8 servings

– – – – – – – – – – – – – – – – – –

Tyler Texas Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground round
3 large Onions
7 Cloves garlic
3 teaspoons Ground cumin
3 teaspoons Cayenne pepper
1 tablespoon Red pepper flakes
5 tablespoons Chili powder
2 Bay leaves
2 cans (28 oz) Tomatoes
1 medium Bell pepper — diced
2 cans (12 oz) Tomato paste
1 can (28 oz) Chili beans
3 ounces Canned Jalapeno peppers — sliced

Brown beef, onions, and bell pepper. Add garlic. When browned add rest of the
ingredients except beans and jalapenos. Simmer for 2 hours. Add beans and
jalapeno peppers and simmer for one hour longer.

– – – – – – – – – – – – – – – – – –

Title: Carole’s Pasta Salad with Basil Vinaigrette
Categories: Salads, Pasta, Poultry
Yield: 4 Servings

Basil Vinaigrette
4 lg Garlic cloves
2 T Dried basil
1 1/2 t Sugar
1 T Dry mustard
3 T Fresh lemon juice
6 T Red wine vinegar
2 t Kosher salt
1 t Freshly ground black pepper
1 1/4 c Olive oil
————————
2 ea Zucchinis, halved lengthwise
(cut into 1/2-in. pieces)
6 oz Dried fusilli (curly noodles)
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes
2 md Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 c Toasted pine nuts
1/2 c Grated fresh parm cheese

Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard,
lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the
machine running, drizzle in oil until slightly thickened. The
vegetables and chicken will dilute the intense flavor of the
dressing. Makes 1 3/4c.

Steam zucchini 1 minute and drain. Cool under running water. Cook
pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with
1/4 cup dressing each. Gently combine chicken, zucchini, pasta and
green onions. Adjust seasonings and dressings to taste. Spoon salad
onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass
cheese separately.

MMMMM

Title: CASSEROLE OF SALT COD AND POTATOES
Categories: Fish, Seafood, Main dish
Yield: 6 servings

1 lb Dried salt cod
6 c Boiling water
1 tb Unsalted butter
3 tb Olive oil
1 lg Spanish onion
– peeled and sliced thin
2 lb Calif. long white potatoes
-or new potatoes,
-boiled until tender, then
-peeled and sliced thin
1/3 c Minced parsley
1/4 c Freshly ground black pepper

———————————-GARNISH———————————-
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges
12 md Oil-cured black olives
– (unpitted)

SOAK THE COD in the refrigerator 24 hours in several changes of cold water.
Drain, rinse, and drain well again. Place the cod in a large heavy
saucepan, pour in the boiling water, set over moderate heat, cover and
simmer 10-to-12 minutes–just until the cod flakes at the touch of a fork.
Drain and rinse well, then flake the cod, removing any bits of skin or
bone. Preheat the oven to 350F. In a large heavy skillet set over moderate
heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion,
separating the slices into rings, and stir-fry 8-to-10 minutes until limp
and golden; do not brown. Remove the onion from the skillet and set aside.
Add the remaining oil to the skillet, dump in the potatoes and stir-fry
about 5 minutes until golden. Layer half the potatoes in a well-buttered
2-quart casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another
scattering of the parsley and pepper. Repeat the layering, ending with
onion rings on top. Sprinkle with the remaining pepper and all but 1
tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40
minutes or until touched with brown. Garnish with wedges of hard-cooked egg
and the olives, placed artfully on top of the casserole, plus a final light
scattering of minced parsley.

—–