Spicy Carrot And Orange Soup

Recipe By : Twelve Months of Monastery Soups. p. 124
Serving Size : 124 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tablespoons Olive Oil
2 Leeks, White Part Only — Finely Chopped
12 Carrots — Peeled And Chopped
6 Cups Vegetable Or Chicken Stock
1/2 Teaspoon Nutmeg
1/2 Teaspoon Paprika
Pinch Cayenne
Pinch Ginger
1/2 Cup Fresh Cilantro — Finely Chopped
Rind Of 1 Orange
1 1/2 Cups Orange Juice
Salt And Pepper — To Taste
6 Slices Orange, Very Thin — For Garnish

1. Pour the oil in a good-sized pot and gently saute the leeks for about 2
minutes with the pot covered. Add the chopped carrots, stir well, cover
the pot, and continue cooking for about 4-5 minutes over low heat.

2. Uncover the pot, stir once more, and add the stock, nutmeg, paprika,
cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to
taste. Bring the soup to a boil. Cover the pot and let the soup simmer
for 30 to 40 minutes.

3. Allow the soup to cook and then pass it through a sieve or blend it in
a blender or food processor. this soup can be refrigerated for a few hours
and served cold, or if you decide to serve it hot, reheat it just before
serving and let the soup stand for 3 minutes. Garnish the soup with thin
orange slices at the center of each serving.

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Popularity: 3% [?]

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.

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Popularity: 7% [?]

Title: PICKLED SPINACH
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

2 c Spinach; torn
1 c Tomato; chopped
1/4 c Green pepper; chopped
1/4 c Vinegar
1/3 c Oil, vegetable; to 1/2 cup
2 sl Bacon; cooked and crumbled
Lettuce leaves; opt.

Combine first 5 ingredients, tossing gently. Chill at
least 15 minutes. Sprinkle bacon over top; serve on
lettuce leaves, if desired.

SOURCE: Southern Living Magazine, sometime in 1981.
Typed for you by Nancy Coleman.

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Popularity: 7% [?]

Title: Savory Chicken and Rice in a Lotus Leaf (China)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 8 servings

8 lg Dried lotus leaves
1 c Long-grain rice
3/4 c Sweet glutinous rice (see
-Note)
2 c Chicken stock
3 Chinese sausages lop
-cheong) *
8 Chinese dried black
-mushrooms **
2 tb Small dried shrimp ***
1 Whole chicken breast, boned
-and skinned
2 tb Soy sauce, plus more for
-dipping
1 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

MMMMM———————-CHICKEN MARINADE—————————
1/2 ts Grated ginger
2 ts Soy sauce
2 ts Dry vermouth or Shao Hsing
-wine
1/2 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil

* cut diagonally into 1-inch slices ** soaked in warm water until
soft and pliable (about 30 minutes) *** soaked in warm water for 30
minutes

Foods wrapped in dried lotus leaves become infused with an exotic
earthy flavor. If lotus leaves are not available, you can wrap the
rice filling in oiled parchment. Besides being an unusual appetizer,
this dish can be served as a snack, for lunch, or as a light meal.
Note that the first step must be done the night before. Because
lotus leaves vary so much in size, eight packets may require anywhere
from four to ten leaves. (Larger leaves can be split in half, smaller
leaves may need to be overlapped.)

1. The night before, pour boiling water over the lotus leaves and
let them soak for 1 hour. Rinse and squeeze them dry. Mix the long-
grain and glutinous rice together in a large bowl. Wash the rice
under running cold water; gently stir and rub the grains between your
fingers to loosen all the excess starch. Continue until the water
runs clear. Drain thoroughly. Mix the rice with the chicken stock in
a 2-quart saucepan; soak overnight in the refrigerator.

2. The next day, set the saucepan of rice uncovered over high heat;
bring to a boil. Stir just enough to loosen the rice grains. Reduce
the heat to medium-high and boil until the liquid is absorbed, about
8 to 10 minutes. Put the sausages on top of the rice and cover the
pan. Reduce the heat to low and cook for 20 minutes. Turn off the
heat but do not remove the cover. Let the rice stand for 10 minutes,
then, with a wet wooden spoon, transfer it to a large bowl; set aside.

3. Squeeze the mushrooms dry. Cut off the stems at the base and
discard them; cut the caps in half. Combine the marinade ingredients
in a medium bowl. Cut the chicken breast into 3/4-inch chunks and
toss it with the marinade. Add the mushrooms and marinate for 20
minutes. Drain and coarsely chop the shrimp.

4. In a small bowl combine the soy sauce, sugar, white pepper, and
sesame oil; mix into the cooked rice. Add the chicken-mushroom
mixture and the shrimp.

5. Fold a lotus leaf in half and put it on a cutting board. If the
middle stem or edges are tough and hard, trim and discard them. (If
the leaves are small, you may need to over- lap halves.) Divide the
rice mixture into 8 portions; place one portion in the center of a
leaf half. Fold the edges over the rice to make a 4-inch square
packet. Tie it with twine. Repeat with the remaining leaves and
rice. Arrange the packets in a single layer in a bamboo steaming
basket.

6. Prepare a wok for steaming. Steam the packets over medium-high
heat for 20 minutes. Remove them from the steamer and cut each
packet across the top to expose its contents. Serve with small
dishes of soy sauce for dipping.

NOTE: Sweet glutinous rice is also known as “sticky rice” because
when it is cooked it becomes sticky. It is used to make poultry
stuffing and leaf-wrapped rice packages; it is called sweet rice
because it is often used to make sweet dishes. Soak it overnight
before cooking for the best results.

Makes 8 packets.

From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

Posted by Stephen Ceideberg; December 6 1992.

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Popularity: 4% [?]

Title: Congee (Jook)
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

1 c Long grain rice
3 qt Stock
2 tb Minced Chinese preserved
-turnip
1 sl Ginger root, minced
1 Piece tangerine peel,
-soaked to soften and minced
Salt

MMMMM————————–GARNISH——————————-
Chopped green onion
Chopped coriander
Sliced preserved ginger
Sliced tea melon

Combine rice, stock, preserved turnip, ginger and tangerine peel in a
large soup pot and bring to a boil. Lower heat and simmer, uncovered
for approximately 1 to 1 1/2 hours or until the rice is thoroughly
broken up. Stir occasionally to prevent soup from sticking and add
boiling water if necessary. When done, soup should be thick and
creamy. Add salt to taste and garnish with any or all of the
suggested garnishes.

VARIATIONS: Just before serving, add cooked chicken, pork, ham or
beef. Or with rice add diced forest mushrooms, soaked to soften or
dried shrimp.

From “The Regional Cooking of China” by Margaret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg

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Popularity: 8% [?]

TOAM YUM GAI (THAI SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–GENERIC CHICKEN
BROTH——————-
2 tb Olive Oil
1 t Sesame Oil
3 Whole cloves
2 Bay leaves
1 Sprig of fresh thyme *
1 md Onion — cut into pieces
2 lg Carrots — cut into pieces
1 Chicken, cut into pieces **
6 c Water
—–EVERYTHING ELSE—–
Mushrooms ***
Shrimp if you want ***
1 Stalk lemongrass
— cut into 2 inch pieces
2 sl Galanga root
— (more if you like
— chewing on them.)
4 Kaffir lime leaves
Cilantro leaves as desired
1 t Chili sauce
2 tb Fish sauce
1 1/2 tb Lemon juice
—–OPTIONAL—–
Sliced hot peppers
-(2 or 3 slices per serving)

* (ad libbed with about 1 tsp or 1 tblsp of powdered
thyme)

** (Some boneless skinless chicken pieces, plus some
thighs with the bones bashed once with the back of a
knife would be ok too — the point being to get the
flavor from the marrow out.)

*** as many as you want, cut any way you want, of any
kind you want

Instructions: ÿÿÿÿÿse a large covered
stockpot. Heat olive and sesame oil on high heat. Add
cloves, bay leaves, thyme, (these should be pounded a
bit first to crack the fibers and release more flavor)
and onion, carrots. Cover 2 minutes, stir if you want.

Add chicken on top, and pour ONE cup of water over the
tops of the chicken. Cover. Cook 5 minutes on high.

Add remainder of water, cover, continue heating till
it starts to boil, then turn heat down and simmer
covered 30 minutes. Skim off foam occasionally.
Remove chicken, debone, and cut into bite sized
pieces. Strain soup, avoid getting the sediment at the
bottom. (What you do with the leftover veggies after
making a stock is up to you. I think they end up in
Minnesotan hot dishes….)

Take 4 cups of the stock, heat until it begins to
boil, turn down the heat till it is just simmering.
Add galanga, lemongrass, Kaffir lime leaves (bash them
a bit to break the fibers–it allows them to release
more flavor). Add mushrooms, chicken, (shrimp if you
must). Stir in the fish sauce, chili paste. Cover,
cook for another 5 minutes. Serve.

Add lemon juice (just have slices of lemon or lime
that you can squeeze) cilantro, and thinly sliced
jalepenos or other hot peppers at the table. Fresh
liquorice basil also adds a nice touch.

Comments/Modifications: ÿÿÿÿÿÿÿÿWe
cheated and used Swansons reduced salt chicken stock
for the water in the beginning because we used
boneless skinless chicken. Can’t tell if it hurt or
helped.

Also had 4 shiitake mushrooms which had been soaking
for several days, so they were cut up, and the soaking
juice was added along with the chicken and mushrooms.
About one cup of this. Big win. Yum.

Source: “Smart Cooking” by Somebody (I forget) Kerr

From: hiroki@limerick.cbs.umn.edu (Hiroki Morizono)

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Popularity: 4% [?]

Title: Easy Lo Cal Fruit Ices
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 8 servings

1/4 c Granulated sugar replacement Mix (your choice)
1 Env unsweetened fruit drink 3 c Crushed ice

Combine all ingredients in a blender or processor and beat until just
blended. Scoop into cups and eat immediate or freeze.

Recipe makes 2 c and is considered a free item

source diabetic dessert cookbook

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Popularity: 5% [?]

Title: Danish Pastry (Dansk Wienerbrod)
Categories: Danish, Desserts, Ceideburg 2
Yield: 1 servings

4 c Flour
1 ts Salt
1/4 c Sugar
2 Yeast cakes (2 1/4 OZ.)
1 c Milk
1 Egg
1 1/2 c Butter

Sift flour and mix with sugar and salt. Mix yeast with a little cold
milk. Add this, the rest of the milk and the beaten egg to flour and
sugar. Beat well until smooth with a wooden spoon.

Roll out the dough on baking board to 1 finger thickness. Spread
small pieces of butter on 2/3 of the dough. The butter must have same
consistency as the dough; if it is too soft it melts into the dough.

Fold together into three layers like folding a napkin, first the part
without butter. Roll out and fold again. Repeat three or four times.

Leave in a cold place for 1/2 hour. This is the dough with which many
different kinds of Danish pastry is made. When pastry is shaped,
place on baking sheet and leave in cold place to rise for 15 to 20
minutes, then brush with egg white and bake in a fast oven until
golden brown.

COCKS’ COMBS (HANEKAMME): Roll out dough to finger thickness and
spread with a paste made of equal parts of butter and sugar, then cut
into square pieces 4″ x 4“. Place filling across middle and fold
over.

Press the edges firmly together and make 4 or 5 deep slashes in this
side. Let rise, brush with egg white and spread with chopped almonds
and sugar.

SPANDAURERS: Roll out dough, spread with paste and cut as above.
Place filling in middle. Fold corners to the center and press down.
After baking drop 1 teaspoon of jelly in the center and spread with
frosting of confectioner’s sugar and water.

CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and
cut as above. Place filling of vanilla creme in middle, fold corners
to the center, forming dough as a ball and place upside down on
baking sheet. After baking spread with frosting of confectioner’s
sugar, cocoa and water.

As filling may be used apple sauce, jelly, prunes, vanilla creme or
almond paste:

VANILLA CREME: Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon
flour and 3/4 cup milk and cook until thick. Take off, add 1/2
teaspoon vanilla extract and cool stirring occasionally.

ALMOND PASTE: Cream 1/2 cup butter, add 1/4 lb. ground, blanched
almonds and 1/2 cup sugar and mix well until smooth. Another kind of
almond paste without butter is made of: 1/4 lb. almonds, 1/2 cup
sugar and 3 egg whites. Work well together until smooth.

From ”Danish Cookery" by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Popularity: 5% [?]

Title: Braised Buckwheat Kernels
Categories: Cereal
Servings: 6

1 c Uncooked medium buckwheat
-kernels (kasha)
1 Egg
2 1/2 c Boiling water
2 tb Margerine or butter
1 1/2 ts Beef bouillon granules
1/4 ts Salt
1/4 ts Pepper

Braised Buckwheat Kernels

Popular in Russia where it’s called Kasha, this hearty style side dish is
prefect for a hurry-up meal. (Sue’s note: This stuff is good!!)

Mix buckwheat kernels and egg in ungreased 10-inch skillet. Cook over
medium-high heat, stirring constantly, until kernels are seperated and
brown. Stir in remaining ingredients; reduce heat.

Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat
kernels are tender. Makes 6 servings.

Recipe from Betty Crocker’s “30 Minutes or Less” Cookbook

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Popularity: 7% [?]

Triple Pear Puree

Recipe By : Terry Pogue tpogue@idsonline.com
Serving Size : 14 Preparation Time :0:00
Categories : Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Anjou pears (each cut in 1/8ths) — peeled, cored
1/2 cup water
2/3 cup pear vinegar
2/3 cup sugar
2/3 cup poire William or pear brandy

Simmer pears and water in heavy large saucepan until pears are very
soft, stirring occasionally, about 40 minutes. Puree mixture in
blender in batches until smooth. Return to saucepan. Mix in vinegar
and sugar. Simmer until reduced by 1/3 and thickened to consistency of
applesauce, stirring frequently, about 40 minutes. Mix in poire
William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple
Pear Puree at room temperature.

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Per serving: 37 Calories; 0g Fat (0% calories from fat); 0g Protein;
10g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Popularity: 6% [?]