--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00031Date: 05/26/97 From: GHISLAINE DUMONT Time: 01:06am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet --MM Title: Spinach and Potatoes ( Aloo Palak) categories: vegetables, ethnic, restaurant yield: 8 2 to 3 lbs fresh chopped spinach 3 onions 3 to 4 potatoes small cubed 3 med tomatoes 1/2 cup+ vegetable oil 1 cup plain yoghurt 1/4 tsp turmeric 1/2 tsp cumin powder 1/2 cup water 1/4 tsp cardamom powder 1/4 tsp coriander powder pinch of cinnamon salt and pepper 1 cup cream Chop onions and saute in a bit of the oil till light brown. Blend onions with yoghurt and set aside. Chop tomatoes and cook with the 1/2 cup oil and turmeric for 5 to 7 minutes. Add remainder of spices and cook about 5 minutes more. Add the onion and yoghurt mixture plus the water and cook about 10 to 15 minutes stirring often. Add the spinach and simmer stir often about 15 minutes. Add the potatoes and continue to cook and simmer until potatoes are tender; stirring often. When tender add the cream and cook low for only a few minutes longer. An Indian restaurant specialty. Joan,"Flour Power" ----- ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00032Date: 05/26/97 From: GHISLAINE DUMONT Time: 01:06am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MM: ---------- Recipe via Meal-Master (tm) v8.03 Title: Thai Lemongrass Chicken Categories: Poultry, Ethnic Yield: 6 servings Marinade: 1/2 c Oil ( olive is okay too ) 2 ts Thai seasonings ( Combination of salt, garlic Powder, white pepper, black Pepper, chili powder, red Pepper powder ) You could Figure out your own 1 Stalk lemon grass fine Chopped 1 c Coconut milk 4 Whole chicken breasts Topping: 1 Stalk lemon grass coarse Chopped Several tbs chopped garlic Oil to fry Chopped peanuts Sauce: 1 1/2 tb Oil ( olive ) 2 tb Margarine 1 Stalk lemongrass chopped Fine 1 tb Chopped garlic 2 tb Chopped shallots or ( red ) Onion 2 tsp chili paste 2 ts Fish sauce 2 tb Ground peanuts 3/4 c Coconut milk Let the chicken soak in the marinade ingredients several hours or over night. Grill chicken and set aside . Prepare topping: Heat some oil and deep fry lemon grass, then garlic till crispy and set aside with the peanuts.Make sauce. Saute all the ingredients and cook to blend flavors. Put sauce in blender and puree smooth.Adjust seasonings if desired. To serve chicken: slice breasts on the diagonal. Serve with the sauce and sprinkle on the topping. Serves 4 to 8 ----- ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00033Date: 05/26/97 From: GHISLAINE DUMONT Time: 09:36pm \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Battered Leeks Categories: Low-cal, Dairy Yield: 4 Servings 4 c Leeks; washed & diced + grn. 4 ea Eggs 2/3 c Dry milk pwd; instant 1/2 ts Salt 1/4 ts Pepper 4 ea Tomatoes; cherry 1 ea Parsley sprig Spray nonstick skillet with cooking spray and set over medium heat; add 2 cups leeks, cover skillet and cook, stirring occasionally, until leeks are softened, 3-4 min. In small mixing bowl beat together 2 eggs, 1/3 c milk powder, half of the salt and pepper. Pour into skillet, making sure egg mixture thoroughly coats leeks. Cook until bottom of omelet is golden, 1 to 2 minutes; using pancake turner, carefully turn omelet over. Cook other side just until set, about 1 minute; transfer to serving platter and keep warm. Repeat procedure; garnish omelets with tomatoes and parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Bean Dip Categories: Appetizers, Vegetarian, Mexican, Low-cal, Beans Yield: 6 Servings 1/4 c Green Chilies, diced 1/4 c Tomato Sauce -or- Mild Chili -Salsa (green or red) 4 Green Onions, chopped 1/4 ts To 1/2 ts Cumin 1/2 Garlic Clove, minced 30 oz Can Refried Beans Keywords: Diabetic This dip makes a marvelous burrito filling. Simply spoon the bean dip inside a warm tortilla and roll up. For an even easier bean dip, combine several tablespoons of salsa with refried beans and serve with tortilla chips. Low-Fat Cheese, freshly grated (optional) Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook until onions are tender. Add beans and cook approximately 8 minutes. Serve either hot or cold; top with grated low-fat cheese if desired. Yield: 16 servings, 4 cups One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat: 1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg Potassium: 262 mg Exchange: 1 Starch/Bread MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00034Date: 05/26/97 From: GHISLAINE DUMONT Time: 09:37pm \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beef and Macaroni Chili Categories: Main dish, Low-cal Yield: 4 Servings 1 c Macaroni, raw 1/2 lb Ground beef 1/2 ts Garlic powder 1 ts Chili powder 1 pn Salt 1 pn Pepper, freshly ground 1 cn Tomato soup 1 oz Mozzarella cheese 15% mf Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts. Estimated 3 protein, 1 1/2 starch, 1 fruit & veg. Source: Eat Light and Love It! Leftovers are good reheated the next day and can be frozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beefpot Roast Texmex Style Categories: Beef, Meats, Low-cal, Tex-mex Yield: 8 Servings -JUDI M. PHELPS 4 To 5 lb beef bottom roast; -boneless, trimmed of fat 2 tb Worcestershire sauce 2 tb Lime or lemon juice 1 tb Prepared mustard 2 Cloves garlic; minced 6 oz Can spicy tomato juice 1/2 c Chili sauce 1 To 2 jalapeno peppers; -finely chopped 2 tb Fresh cilantro or parsley; -finely chopped 2 ts Cumin seeds Put meat in shallow plastic dish just large enough to hold it. Combine Worcestershire, lime or lemon juice, mustard, garlic. Spread mixture over meat. Cover and refrigerate overnight. Roast meat in preheated 325 degree oven for 1 hour. Combine remaining ingredients; pour over meat. Cover and roast 3 to 4 hours more at 275 degrees until meat is very tender. Baste occasionally with pan juices (thin with a little boiling water if necessary) Slice thinly to serve. Makes about 6 to 8 servings. Approximately 200 calories per 3-1/2 oz. serving. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00035Date: 05/26/97 From: GHISLAINE DUMONT Time: 09:37pm \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chicken Cacciatore 2 Categories: Italian, Chicken Yield: 4 Servings 3 lb Chicken, quartered 1/2 c Flour 1 ts Salt 1/8 ts Black Pepper 1/4 c Butter or Olive oil (can be mixed ) 1 md Onion, sliced 1/2 lb Mushrooms, fresh sliced 1 Clove Garlic, minced 12 Olives, ripe whole 4 oz Tomato puree OR 1 c Canned 1/2 c Claret wine or sherry Dust chicken parts with flour which has been well mixed with salt and peppe. Saute in butter(or olive oil) until golden brown. Add remaining ingredients, cover, and simmer over low heat for 20-30 mins. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00036Date: 05/26/97 From: GHISLAINE DUMONT Time: 09:37pm \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Arkansas Cheesecake Categories: Desserts, Low-cal, Pies, Cakes Yield: 8 Servings 1 Egg, separated 1/2 c Skim Milk 1 pk Gelatin (envelope) 1/8 ts Salt 1 tb Equal (no substitute) 1 1/2 c Cottage Cheese 1 tb Lemon Juice 1 ts Vanilla 6 tb Lite Coolwhip Take cottage cheese and cream in blender until very SMOOTH . Set aside. Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Artichokes Categories: Low-cal, Fat Yield: 1 Servings 1 pk 10 oz frozen artichoke Hearts 1/2 Red onion, sliced VERY thin 6 Cloves garlic, whole Juice of lemon, divided Fresh rosemary sprig, Chopped Put everything (except some reserved lemon juice) in a lidded casserole. Bake covered for about an hour. Uncover, add reserved lemon juice, and bake another 5 minutes. You will have a HARD time believing it's fat free because of what the garlic does - it gets all gooey! MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00037Date: 05/26/97 From: GHISLAINE DUMONT Time: 09:37pm \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Autumn Apple Muffins Categories: Muffins, Low-cal, Cakes, Desserts, Fruits Yield: 12 Servings 1 Egg, slightly beaten 2 tb Soft butter 1/4 c Sugar 1/4 c 2% yogurt OR 3/4ts lemon juice + 2% milk 1/3 c 2% milk 1/2 c Bran 1 md Apple, grated 1/2 c Raisins, soaked 1/2 c Rolled oats DRY INGREDIENTS 1/3 c Wholewheat flour 1/3 c All-purpose flour 3/4 ts Baking powder 1/2 ts Baking soda 3/4 ts Cinnamon 1/4 ts Salt In large bowl, combine the first nine ingredients. Sift dry ingredients together. Add to bran mixture, stirring until moistened. Spoon into muffin cups. Bake at 425 F about 20 minutes or until golden brown. Makes 12 small muffins. 1 muffin contains 114 calories, 1 starch choice, 1/2 fruit, 1/2 fat MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Avocado Cilantro Soup Categories: Soups, Low-cal Yield: 4 Servings 8 md Scallions 1/2 c Fresh Cilantro Leaves 2 Cloves Garlic 4 oz Pared Avocado 1 1/2 c Plain Nonfat Yogurt 1/2 c Skim Buttermilk 2 tb Lime Juice 1/2 ts Curry Powder 1/8 ts Ground Red Pepper In a food processor, combine scallions, cilantro and garlic; process until finely chopped. Add avocado; process until smooth. Add yogurt, buttermilk. 1/4 cup water, lime juice, curry powder and red pepper to food processor; process until smooth. Cover and refrigerate at least 1 hour, until well chilled. Each 1/2 cup serving contains 115 calories, 5 gm fat, 104 mg sodium and 3 mg cholesterol. MMMMM ... Backup not found: (A)bort (R)etry (S)lap nearest innocent bystander. --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00038Date: 05/26/97 From: GHISLAINE DUMONT Time: 09:37pm \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baby Corn, Bok Choy, & Tofu Stirfrylowfat Categories: Low-cal, Vegetables, Chinese, Brownies Yield: 8 Servings Formatted for MM by Diane crhn32b 2 ts Toasted sesame oil 1/2 tb Ginger -- finely chopped 1 lg Garlic clove -- finely Choped 4 c Bok choy -- cut diagonally Into 1" slices 3/4 lb Firm tofu -- drained and Cut Into 1" chunks 1 cn 15oz Baby Corn 1 tb Dry sherry 1/2 tb Chili paste with soy bean 1 1/2 tb Hoisin sauce 1 tb Water 1 tb Cornstarch Heat the oil in a wok or 12-inch fry pan. Add the ginger and garlic, and cook over medium heat for 30 seconds. Add the bok choy, and cook until the leaves soften and turn a deeper green. Add the tofu, baby corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes on medium heat, stirring frequently. In a small bowl, combine the water and cornstarch, stirring until smooth. Move the stir-fry ingredients to the sides of the pan to make a well in the center of the wok or fry pan, and add the cornstarch to the liquid remaining in the well. Stir until the cornstarch clarifies and the mixture thickens. Move the stir-fry ingredients into the well and coat them with the sauce. Serve immediately. YIELD: Makes 8 (1/2 cup) servings Each serving: 89 cals, 6gm protein, 3.7gm total fat, 11.3gm carbo, 0mg chol, 2.6gm fiber, 80mg sodium, 99mg calcium Exchanges: 1/4 fat, 3/8 meat, 1/10 starch, 2 vegetable SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk =20 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Bagel Thins, Lo Cal, Lo Salt Categories: Appetizers, Breads, Low-cal Yield: 20 Servings 1 ea Bagel 2 ts Soft margarine, melted 1 ts Oregano, dried Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5X00039Date: 05/27/97 From: GHISLAINE DUMONT Time: 12:34am \/To: ALL (Read 2 times) Subj: Recipes cr * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baja Chicken Pasta Salad Categories: Low-cal, Mexican, Vegetables, Salads, Poultry Yield: 6 Servings 3/4 lb Chicken Breast; * 6 oz Dried Mixed Fruit; ** 1 c Ring Macaroni Or Orzo; Raw 1 c Jicama; Cubed 2 Green Onions/Tops; Sliced 1/2 c Mayonnaise Or Salad Dressing 2 tb Sour Cream Or Plain Yogurt 1 ts Red Chiles; Ground 1/4 ts Salt * The chicken breast should be boneless, skinless and weigh about 3/4 ** You should use 1 6-oz package of diced mixed fruit. There should ~--------------------------------------------------------------------- ~-- Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baked Angel Hair and Shrimp Categories: Casseroles, Low-fat, Low-cal, Seafood, Pasta Yield: 5 Servings Nonstick cooking spray 8 oz Uncooked angel hair pasta 12 oz Frozen, fully cooked, peeled Shrimp, thawed 1 Green onion, chopped 2 Plum tomatoes, peeled, Seeded, and chopped 2 Cloves garlic, crushed 1/2 c Chopped fresh basil, or A tsp dried 1/4 c Dry white wine 1 c Low fat, low sodium clam Chowder 3 1/2 tb Grated parmesan cheese Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside. Heat oven to 350 degrees. Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside. In a large bowl, combine the thawed shrimp, green onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 T of the parmesan cheese, reserving 1/2 T for the top. Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish. Sprinkle the reserved parmesan cheese on top. Lightly coat a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish and bake for 20 to 25 minutes. Serve hot from dish with lemon wedges on the side if desired. You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve. 5 servings at 300 calories and 4 grams fat each. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323)