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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried yellow split peas
8 c Vegetable stock
2 md Potatoes
2 lg Carrots
3 Celery stalks
1 lg Onion
1 Turnip, peeled
2 Parsnips, peeled
3 ts Mustard powder
1 d Allspice
1 t Cumin
1 t Marjoram
1 t Thyme
2 ts Salt
Freshly ground pepper
Croutons

Rinse split peas, bring to a boil in the stock.
Coarsely chop the vegetables add to the water as it
comes to a boil. Lower heat simmer for about 1 1/2
hours. Puree soup in batches until it is quite
smooth. Add spices herbs season with salt
pepper. Reheat gently.

“Sundays at Moosewood Restaurant”

– - – - – - – - – - – - – - – - – -

4 oz Bacon ; cut small pieces
1 c Onion ; minced
2 ts Parsley ; fresh flat leaf
– finely chopped
1/2 Bay leaf
2 c Celery ; minced
1 c Green pepper ; minced
3 c Minced clams ; 16 oz cans
16 oz Clam juice ; bottled
28 oz Italian-style tomatoes
– drain (saving liquid)
– and chop
4 c Potatoes ; peel/dice
2 ts Butter
8 c -water
1/2 ts Black pepper ; freshly groun
-salt to taste
-parsley, fresh ; chopped
– for garnish

In a heavy pot cook bacon with onion, parsley, and black pepper for about 5
minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper;
cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of
clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer
for 25 minutes longer. Add the clams, tomatoes and second eight-ounce
bottle of clam juice; correct seasoning.
Add butter; sprinkle top with parsley. Serve with crusty garlic bread or
oyster crackers.

—–

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Ethnic
Cajun Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c -hot water
1/2 c Molasses
1/4 c Milk
2 c Whole wheat flour
1 c All-purpose flour
3/4 c Sugar
2 tb Baking powder
1 t Baking soda
1 t Salt
1 1/2 c Coarsely chopped pecans,
-dry roasted

In a medium-size bowl combine the hot water and
molasses, stirring until well blended. In a large bowl
sift together the flours, sugar, baking powder, baking
soda and salt. With a rubber spatula, fold the liquid
mixture and the pecans into the dry ingredients just
until flour is thoroughly incorporated; do not over
mix. Spoon into 12 greased muffin cups. Bake at 300
degrees F until down, 45 minutes to 1 hour. Serve hot.

Nutritional info per serving: 280 cal; 5g pro, 45g
carb, 10g fat (30%), 3.7g fiber, .7mg chol, 499mg
sodium Exchanges: 2.9 bread, 1.8 fat

Source: K-Paul’s Restaurant, New Orleans, La Cook’s
Corner, Miami Herald, 12/28/95

– - – - – - – - – - – - – - – - – -

2 1/4 lb Carrots; small
1 bn Celery
4 x Green peppers; or any other
-color, red, yellow etc
1 lg Cauliflower
2 1/2 lb Onions; small white, peeled
-these are pearl onions
1 c Salt
4 1/4 qt Cold water
1/2 ga White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Chiles; dried, or more
-subst. powder, 3 Tb approx
-Use ancho or chipotle
18 oz Sugar; or slightly less

Peel carrots, cut in half lengthwise then into 1 1/2
inch pieces. Cut celery into similar sized pieces.
Remove seeds from Peppers and cut into 1 3/4 inch
strips. Break the cauliflower into flower heads.
Dissolve the salt in cold water. Place the vegetables
in this brine to cover, leave overnight. After 12-18
hours drain the vegetables, rinse in cold water, and
allow to drain again. Select jars with glass or
enameled lids. Wash and rinse well, then dry in a warm
oven. A single large jar works fine. In a large glass
or stainless steel pan combine vinegar, mustard seed,
celery seed, chiles and sugar. Boil for 3 minutes and
then add the carrots and onions and boil for 5
minutes. Fill the warmed jars with hot vegetables and
top up with vinegar to within a half inch of the rim.
Close lids firmly. This goes into a 3 1/2 to 4 quart
jar, and looks as good as it tastes.

—–

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Giant B.C. cherries
1 1/2 c Maple sugar
1 c Water

Put maple sugar water in a pot boil for 15 minutes. Add the
cherries simmer for 10 minutes. Turn off the heat, cool eat
fresh with bannock.

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
4 tb Chopped garlic
2 1/2 c Fresh bread crumbs
2 sm Zucchini, diced
1 Sweet red pepper, diced
1 lg Ripe tomato, peeled,
Seeded and diced
1/2 c Diced eggplant
1 md Onion, diced
2 ts Paprika
2 ts Garlic powder
7 c Chicken broth
1 c Marinated artichoke hearts,
Drained
1/4 c Fresh parsley, chopped
Salt and pepper
Toasted almonds, garnish

Heat half the oil in a frying pan with chopped garlic. Add bread
crumbs and cook, stirring, 5 minutes.

In a large saucepan or soup kettle heat remaining 1/4 cup of oil. Add
zucchini, red pepper, tomato, eggplant and onion. Cook until tender,
then stir in bread mixture. (Bread will break down as soup cooks and
acts as a thickener.)

Stir in paprika and garlic powder followed by chicken broth. Simmer 30
minutes, stirring frequently. Stir in artichoke hearts and parsley.
Season with salt and pepper. Serve immediately in heated bowls.
Garnish with toasted almonds. Makes 11 cups.

– - – - – - – - – - – - – - – - – -

10 lg (10") tortillas or chapatis
1 c Dried pinto beans, soaked
Overnight in 3 cups water
1 Bay leaf
3 Cloves garlic, minced
1/2 c TVP® granules or flakes
1/2 c (less 1 T.) hot water
2 ts Chili powder
1 ts Cumin
1 ts Salt
1/2 ts Oregano
1 tb Olive oil
1 c Onion, chopped

Drain, rinse and cook the beans until tender (70-90
minutes) in 3 cups of water with the bay leaf and
garlic.

Drain the beans, but reserve the liquid in case it is
needed later to thin the filling mixture.

Combine the TVP®, hot water, hot bean liquid, chili
powder, cumin, salt and oregano.

Saute the onion in the olive oil in a good sized
skilled until softened.

Add the seasoned TVP® and cook a few minutes more.
Stir in the cooked beans, then transfer mixture to a
food processor or blender and mash to a fairly smooth
textured filling, adding a little of the bean liquid
if mixture is too thick. Taste and add a little hot
sauce if desired. If done in a blender, you may need
to do it in two batches, then mix the batches together.

To assemble: heat a griddle or skillet until a few
drops of water dance on the surface. Dry fry each
tortilla on both sides until the surface of the
tortilla begins to bubble and brown slightly. Keep
them warm in a thick towel. When all are heated, place
about 1/3 cup of filling down one side of a tortilla
and roll up. You may wish to enclose or serve with
side dishes of shredded lettuce, grated soy cheese,
salsa sauce or sliced avocados.

Burritos may be made ahead, kept wrapped, and baked
before serving. Unwrap, place on cookie sheet, bursh
tops lightly with oil if desired and bake at 350
degrees about 20 minutes.

Per burrito: 164 cal., 9 g protein; 28 g.
carbohydrate, 2 g fat

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

1 bag frozen onion chunkies
1 bag frozen bell pepper strips (or chunkies, I can get either)
2 cans small red beans
2 cans black beans
1/2 Tbsp. cumin
1/2 teaspoon ground chipotle peppers (optional)
1/4 teaspoon cayenne (less if you’re not into fire…)

OPen the bag of onion into a non-stick pot. Heat until translucOPen the bag of
onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all tAdd the pepper
s
trips, heat until thawed. Drain and rinse all the
beans, add them in. Add about a cup of water, just so there are
some juices. Heat until hot. Once hot, add the cumin, chipotle and
cayenne (adjust the seasonings for your own tastebuds). Serve
over brown rice.

Voila! No chopping, nothing fancy, only one pot to wash (unless you
count the rice pot, in which case it’s 2). This served three of us,
plus supplied 3 leftover containers for future lunches. Guess what’s for
lunch today?

Oh, I should probably mention that the bean cans are 15oz. cans. Dunno
how big the onion and pepper bags were…

-Nancy Speicher DPXX20A
1 c Blanched almonds
1 1/3 c Granulated sugar
2/3 c Light-brown sugar; packed
1/3 c Honey
1/3 c -cold water
6 tb Butter
1 Lemon; cut in half

1. Preheat oven to 300F. Butter inside of 9", 10-cup decorative
mold; or use a 10-cup bowl. Grease a large cookie sheet. On another
cookie sheet, toast almonds until golden brown – about 20 minutes. In
blender or food processor, grind almonds (makes 1 1/2 cups).
2. In a heavy, 3-quart saucepan, combine granulated sugar, brown
sugar, honey and water. Cook, stirring with a wooden spoon, until
sugar is dissolved.
3. Cook, uncovered and without stirring, to 300F on candy
thermometer, or until a few drops of syrup in cold water form hard,
brittle threads.
4. Remove from heat; add butter and ground almonds.
5. Pour into prepared cookie sheet. Using the 2 lemon halves and
working quickly, smooth out and push from the center to the edge of
the cookie sheet until the brittle is 1/8″ thick.
6. Lift brittle off the sheet before it is completely cooled and
hardened, and mold it against the inside of prepared mold.
7. Cool completely – about 2 hours. Unmold just before it is to be
served.
8. To unmold: With spatula, carefully loosen candy from pan; remove.
Makes 1 large bell.
Note: Leftover pieces can be kept in a closed jar at room
temperature, or wrapped in aluminum foil.
From McCalls Cookery No. 13

MMMMM

RECIPE Couscous Vegetables

Here is another from Schlesinger, 500 Fat-Free Recipes:
(We made this for dinner tonight and it was great!! I used more couscous
than she called for)

Recipe: Couscous and Vegetables
Servings: 4
Serv. Size: 2 Cup (s)
Prep. Time: 0:25

Portion Ingredient
******* **********
10 Ounce (s) Couscous, uncooked
2 Cup (s) Vegetable Stock
1/2 Cup (s) Onion chopped
1 Medium Garlic clove crushed
3/4 Cup (s) Corn
1 Medium Pepper green
1/2 Cup (s) Mushrooms sliced
3 Cup (s) Tomato puree
1 teaspoon (s) Chili powder
1 teaspoon (s) Balsamic Vinegar

heat 1/4 cup of broth, add onion and garlic. heat 5
minutes. add corn, green pepper, and mushrooms. cook 5
more minutes. add tomato puree, chili powder, and balsamic
vinegar. simmer for 15 minutes. while vegs are simmering,
bring remaining broth to boil and add couscous. cover and
let stand for 5 minutes off of heat. spoon vegs over
coucous and serve.

Nutritional Analysis

Calories ( 379 cal) Vitamin D ( 0 IU )
Protein (15.2 g ) Thiamine ( 0.6 mg )
Carbohydrate ( 84 g ) Riboflavin (0.27 mg )
Total Fat ( 1.9 g ) Niacin ( 7.5 mg )
Saturated Fat (0.34 g ) Vitamin B6 (0.55 mg )
Mono-Unsaturated (0.31 g ) Folate ( 84 mcg)
Poly-Unsaturated (0.78 g ) Sodium ( 65 mg )
Cholesterol ( 0 mg ) Calcium ( 67 mg )
Dietary Fiber ( 9.5 g ) Magnesium ( 163 mg )
Caffeine ( 0 mg ) Potassium (1134 mg )
Vitamin A ( 310 RE ) Iron ( 5 mg )
Vitamin C ( 94 mg ) Zinc (2.34 mg )

Calories from Protein: 15 % Carbohydrate: 81 % Fat: 4 %