Berry/Mandarin Tossed Salad

Berry/Mandarin Tossed Salad

1/4 cup sugar
2 Tbl cider vinegar
2 Tbl honey
1 1/4tsp lemon juice
1/2 tsp paprika,gr. mustard,dry grated onion
1/4 tsp celery seed
dash of salt
1/3 cup vegetable oil
8 cups torn mixed salad greens-I use baby greens
2 cups sliced fresh strawberries
1 can[11 oz.] mandarin oranges, drained
1 medium sweet onion, sliced into rings
1/3 cup slivered almonds, toasted
4 baconstrips- cooked and crumbled- you can eliminate if you wish, but I feel that it does add to the flavor.
In a microwave bowl, combine the first nine ingredients. Microwave, uncovered on high 1 1/2 min. Stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. IOn a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing and toss to just coat. Absolutely yummy!

I have substituted sliced green grapes for the strawberries when they get too pricy. KL (From Knitter's Review)

Steel-Cut-Oat Porridge

Steel-Cut-Oat Porridge
Serves 4

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

1-1/4 cups skim milk
1 whole cinnamon stick
1/4 teaspoon coarse salt
1 cup steel-cut oats
1 banana
4 Medjool dates, coarsely chopped
2 Tablespoons brown flaxseed

1. Bring 3 cups water, 1 cup milk, the cinnamon stick, and the salt to a boil in a medium saucepan. Stir in oats. Return to a boil. Reduce heat; partially cover. Cook, stirring occasionally, until mixture is thick and oats are tender, about 25 minutes. Discard cinnamon stick.
2. Cut banana crosswise into 1/4-inch-thick rounds. Top porridge with banana and dates. Sprinkle with flaxseed. Drizzle each serving wtih 1 tablespoon milk.

Per serving: 226 calories, 4 g fat, 2 mg chol, 40 g carb, 118 mg sod, 10 g protein, 6 g fiber

Martha Stewart "Living", March 2005

Broiled Yogurt-Ginger Chicken Breasts

Broiled Yogurt-Ginger Chicken Breasts
(For a side dish, try basmati rice cooked with a pinch of saffron.)

1 container (32 oz.) plain yogurt
1 piece (5") peeled fresh ginger, grated (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
4 boneless, skinless chicken breast halves (about 8 oz. each)
1 small red onion, thinly sliced
1 cucumber, peeled, seeded, and chopped
3 sprigs fresh cilantro, stems removed
Juice of 1 lime

1. Stir together yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
2. Starting on one long side, cut each chicken piece almost in half horizontally (stop about 1/2 inch before reaching opposite side). Open each piece like a book.
3. Add chicken to marinade in dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
4. Preheat broiler. Toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.
5. Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

Haven't made this yet, but I want to.
Marth Stewart "Living" March 2005.

Cream of Cauliflower Soup

Cream of Cauliflower Soup

2 T olive oil
1 medium onion, chopped
1 head cauliflower, cut in florets (5 to 6-1/2 cups)
2 C vegetable broth, preferably made with vegetable bouillon cubes
1 C milk, plus more if needed
1/2 t each ground coriander and salt
1/4 t pepper
2 T snipped fresh chives or parsely

1. Drizzle oil in a large saucepan and swirl it until it coats the entire bottom of the pan. Place over medium-high heat until hot. Add onion and cook, stirring, until tender. Immediately stir in cauliflower, salt and pepper.
2. Bring to a boil, reduce heat and simmer 25 to 30 minutes until cauliflower is soft. Cool 15 minutes.
3. Ladle soup, a little at a time, into a blender. Blend until smooth. Return soup to saucepan. If too thick, stir in a little more milk until you have a nice creamy consistency.
4. Top servings with chives or parsley.

*Be very careful when blending. Hot liquids can be explosive when you turn the blender on.

From Woman's Day...from "Chef Bobo's Good Food Cookbook".

Lime-Peanut Dressing

Lime-Peanut Dressing

1/2 C fresh lime juice
3 T sugar
2 T finely chopped unsalted roasted peanuts
2 T fish sauce
1 T minced fresh ginger
1 T chopped fresh cilantro
4 garlic cloves, finely minced

1. Stir together all ingredients until blended.
Makes 1 cup.

Chicken with Angel Hair Pasta

Chicken with Angel Hair Pasta

Sugar Cookies

Sugar Cookies

1 C butter, softened
1-1/2 C sugar
3 eggs
2 t vanilla (or 1 t vanilla & 1 t lemon, or almond)
4-1/4 C flour
1/2 t salt
1 t soda

Stir together eggs, sugar and butter. Add vanilla. Sift flour, salt and soda and add 1 cup at a time. Mix well and chill dough thoroughly before rolling and cutting. Bake at 375-400 degrees until very lightly browned.
*Sprinkle with colored sugar before baking or frost after baking and completely cooled.
This dough may also be rolled into balls and pressed flat with the bottom of a drinking glass (lightly floured) instead of rolling and cutting.

Powdered Sugar Frosting

2 C powdered sugar
1 t vanilla
water
food coloring

Mix sugar, vanilla and water (start with just a little and keep adding until spreadable) until smooth. Can add a few drops of water if it thickens while using.

Bev's recipe.

Orange-Chicken Salad

Orange-Chicken Salad

4 boneless, skinless chicken breast halves (5 oz. each)
2 C chicken broth
1 garlic clove, smashed
1 lb green beans, trimmed, left whole
1 head red-leaf lettuce, washed, dried
1 can (15 oz.) mandarin oranges, drained, juice reserved
1/2 C coarsely chopped candied walnuts

Dressing:
1/3 C reduced-fat sour cream (I used lowfat yogurt)
2 T reserved mandarin orange juice
2 t maple syrup
1 t lemon juice
1/4 t salt
1/8 t black pepper
1/3 t hot pepper sauce

1. Place chicken, broth and garlic in large saucepan. Bring to a boil over medium-high heat; reduce to simmer. Cook until chicken is done, about 10 minutes, adding beans during last 5 minutes of cooking. Remove chicken to cutting board. When cool enough to handle, cut into strips.
2. Dressing: Stir everything together.
3. Line four plates with lettuce. Toss chicken, beans and oranges with dressing. Place on top of lettuce; scatter chopped walnuts on top and serve.

From Family Circle, August 9, 2005

Guacamole

Guacamole

Hello: This Guacamole recipe is easy, just be sure to use ripe avocados soft when squeezed.

3 ripe Avocados
1 vine ripe tomato, diced
1/2 small onion, minced
1 tbs. fresh cilantro, chopped
1 1/2 tbs. fresh lemon or lime juice
1 clove garlic, minced and mashed.
Salt to taste, 1/2 teaspoon should do.

Directions:
Cut avocados in halve and scoop out flesh into a bowl. Add remaining ingredients and stir till well combined.

Notes: I made this once. It's a really good, easy recipe.

POM Guacamole

POM Guacamole

2 ripe avocados, pits removed and peeled
1 Pomegranate
1/2 C chopped cucumbers
1/4 C chopped green onion
1/4 C chopped cilantro
1 T lemon juice
salt and pepper to taste

Put avocados in a bowl and mash with a fork. Add 1/4 cup pomegranate arils and seeds and the remaining ingredients. Mix well. Add salt and pepper to taste. Place guac in a serving bowl and sprinkle remaining pomegranate arils and seeds on to garnish. Serve with assorted color tortilla chips.

Makes 8 servings.

Fresh Salsa Recipe

Fresh Salsa Recipe

3 T finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 T minced cilantro
1-1/2 to 2 T lime juice
salt and pepper

Prep: Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper.

Cucumber Salsa

Cucumber Salsa

2 cucumbers - peeled, seeded and chopped
1 C sour cream
1 C plain yogurt
1/4 C chopped fresh parsley
1/4 C chopped fresh cilantro
1 t ground cumin
1/2 t salt

Directions:
In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.
Makes 48 servings (yeah, right).

Thick Orange Julius

Thick Orange Julius

2 Servings

2/3 C sugar
1 T bottled lemon juice (optional)
1 t vanilla
1/2 t orange zest (optional)
1-1/2 C milk (or 3/4 C milk and 3/4 C ice cream)
6 oz. frozen orange juice concentrate
2-1/2 C ice cubes
1 t Wilton meringue powder

Blend

Notes: I usually use less sugar. I use soy milk. I haven't used meringue powder b/c I've been in Japan. It seems to be fine without it.

Mini Lamb Burgers with Pineapple Salsa

Mini Lamb Burgers with Pineapple Salsa

Makes 14. See comments after recipe for simplifications, etc.

3/4 t cumin seeds
1 t coriander seeds
1 t coarse salt
1/2 t freshly ground pepper
1/4 t dried oregano
1/4 C Pineapple Salsa, plus more for serving (recipe follows)
1-1/4 lbs ground lamb (or I use minced chicken here in Japan, since lamb is scarce)
7 hamburger buns
Vegetable oil, for brushing
Fresh oregano, for garnish (optional)

1. Toast cumin seeds and coriander seeds in a dry small skillet over medium heat, shaking pan often, until seeds are just beginning to brown, about 1 minute. Let cool. Finely grind seeds in a spice grinder. Pour through a fine sieve into a small bowl; discard any coarse pieces. Stir in salt, pepper, and dried oregano.
2. Process salsa in a food processor until smooth. Using your hands, gently combine salsa, spice mixture, and lamb in a large bowl (do not overwork meat). Shape lamb mixture into 14 patties (about 2 inches in diameter and 1/2 inch thick). Refrigerate patties, covered, until cold, about 1 hour (or overnight).
3. Using a 2-inch round cookie cutter, cut the centers out of top and bottom halves of buns.
4. Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5" above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, 3 minutes perside for medium-rare. Toast buns, cut sides down, on grill during the last minute of cooking, if desired. Serve burgers on buns. Top with salsa; garnish with fresh oregano, if desired.

Pineapple Salsa

makes about 2-1/2 Cups
Pasilla chiles, also called chiles negros, are dried chilaca chiles. Leftover salsa is delicious with pork.

2 pasilla chiles or ancho chiles, stemmed and seeded
2 T vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 medium pineapple, peeled, quartered lengthwise, cored, and cut into 1/3" thick chunks
1/4 C packed dark-brown sugar
1/4 C cider vinegar
1 T yellow ballpark mustard
1 to 2 chipotle chiles in adobo sauce, finely chopped

1. Toast pasilla chiles in a dry small skillet over medium-high heat, turning often, until skins begin to blister, about 3 minutes.
2. Heat oil in a medium saucepan over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, 4 to 5 minutes.
3. Add toasted chiles, the pineapple, sugar, vinegar, mustard, and chipotle chiles to saucepan. Cover; simmer until pineapple is translucent, about 15 minutes. Discard pasilla chiles. Refrigerate salsa until cold, about 1 hour, before serving. Salsa can be refrigerated in an airtight container, up to 1 week.

From Martha Stewart Living June 2005

My comments: For all the burgers from this issue, I had to tweak them...a lot. I have no access to turkey or lamb and I'm not big into red meat, so I always use a combination of minced chicken, tofu and ground flax seed for the patties. To that mixture I add whatever seasonings they recommend (if I have access to them). They're burgers, so I take a lot of artistic license. All of them have turned out great. I wish I had a Foreman Grill (or any kind of grill), but I don't so I use a pan on the stove and some olive oil (I usually use olive oil as opposed to vegetable oil).

Purun Keiki

Purun Keiki

180 g flour
150 g butter
5 g baking powder
150 g sugar
3 eggs

Melt butter. Blend butter and slowly add sugar. Add eggs. Sift baking powder and flour and add slowly. Add several (5?) diced dried prunes and stir. Pour half into 2 small baking dishes and decorate with (8) dried prunes.
Bake at 170 degrees C (about 350) for 20 minutes.
Put a toothpick in cake. If it's clean...You're finished!

This is a recipe from my friends Tamiko and Mie. We made prune cake together yesterday. I love them. It was fun and I learned many things in Japanese. For example, Kata ni hanbun zutsu nagashi ireru. (Pour half into each dish.) I'm going to miss them.
They were very precise about the measurements. They weigh everything here since it's in grams, I guess.

Shaved Ice Coffee

Shaved Ice Coffee

Make a pot of coffee and put in a shallow pan or ice cube trays. Freeze. Drizzle with sweetened condensed milk after running a fork over the coffee to create shavings (if a pan was used).

Curried Carrot Soup

Curried Carrot Soup

3 C homemade or low-sodium store-bought chicken stock
12 oz. Sugarsnax or other carrots, peeled and cut into 1/2-in cubes (reserve peels and trimmings)
4 T unsalted butter
1 T extra-virgin olive oil
1/4 C finely chopped shallot
1 T curry powder
Coarse salt
3/4 C Israeli (pearl) couscous
1-1/2 C fresh or store-bought carrot juice
Fresh cilantro sprigs, for garnish
Lime wedges, for serving

1. Heat stock, carrot peels, and carrot trimmings in a medium saucepan over low heat 15 minutes. Pour stock through a fine sieve into a bowl; discard solids.
2. Heat 2 T butter and the oil in a medium saucepan over medium-high heat. Add shallt and carrots; cook until slightly softened, about 5 minutes.
3. Stir in curry powder; cook 30 seconds. Add stock; bring to a boil. Reduce heat to medium-low; simmer until carrots are tender, about 10 minutes. Season with salt. Remove from heat; let cool slightly.
4. Meanwhile, bring 1-1/4 C water to a boil in a small saucepan. Add couscous and 1/2 t salt. Cover; return to a boil. Reduce heat to low; cook 6 minutes. Remove from heat; let stand 5 minutes.
5. Working in small batches, process soup in a food processor until smooth. Transfer to a clean saucepan. Add carrot juice. Heat over medium-low heat until warm (do not let boil). Season with salt.
6. Melt remaining 2 T butter in a medium saute pan over low heat. Stir in couscous to coat; cook just until warmed through. Divide couscous among serving bowls; ladle in soup. Garnish with cilntro. Serve with limes.

From Martha Stewart "Living", March 2005

Carrot Sandwich with Avocado

Carrot Sandwich with Avocado

3 slices whole-grain sandwich bread
2 T Ricotta-Lemon Spread
1/2 C finely grated peeled carrot
1/4 C buckwheat or alfalfa sprouts
1/2 avocado, cut into 1/4-in.-thick slices
1 radish, thinly sliced
Coarse salt and freshly ground pepper

Cover 1 bread slice with 1 T spread. Top with half of carrot, sprouts, avocado, and radish. Season with salt and pepper. Top with another bread slice; repeat layers. Top with remaining bread.

Ricotta-Lemon Spread
makes about 1 cup

1/2 C ricotta cheese
1/2 C goat cheese, room temperature
1 T finely grated lemon zest
Coarse salt and freshly ground pepper

Stir together ricotta and goat cheese until smooth. Stir in zest. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.

From Martha Stewart Living, March 2005

Miso Potato Salad

Miso Potato Salad

1 T sweet white miso
1.5 t red miso
.5 t honey
1 T sake
1 t minced ginger
1/4 C water
3/4 to 1 lb baby potatoes, quartered
2 T water

Mix first 6 ingredients together well. Set aside. Heat pot and add quartered potatoes and 2 T water. Sautee for 5 minutes or until potatoes begin to cook partway. Add miso mixture and simmer, covered, for 10 minutes or until potatoes are fully cooked. Serve hot or cold.

Hungarian Cucumber Salad with Sour Cream

Hungarian Cucumber Salad

4 cucumbers
1 sm clove of garlic
1 t sugar
1/4 t salt
1/4 C vinegar
3/4 C sour cream

Peel cukes. Drag fork tines down length of peeled cucumbers to create long grooves that will look very nice when you slice cucumbers very, very thin. Put in mixing bowl. Peel and chop clove of garlic. Add salt and sugar. Mix in sour cream. Add vinegar and toss well ( or use hands) til cucumber slices and sour cream are all frothy and foamy. Place in serving dish and sprinkle a little paprika on top for decoration.
Serve well chilled.

Mom's Chocolate Chip Cookies

Mom's Chocolate Chip Cookies

1 C shortening
1/2 C brown sugar
1 C white sugar
Cream Together

Add:
2 T vanilla
2 eggs (one at a time)
2 C oatmeal

Sift together and Add:
1 t salt
2 C flour
1 t soda

Nuts are optional; 1-1/2 pkg chocolate chips
Use ungreased cookie sheet.
Bake at 350 for 10-15 minutes.

Athenian-Style Chicken Kabobs

Athenian-Style Chicken Kabobs

1 C plain low-fat yogurt
2 T lemon juice
1 clove garlic, minced
1 t dried oregano leaves
12 oz boneless, skinless chicken breast halves, cut into 1-in. pieces
1 medium red bell pepper, chopped into 1-in. pieces
1 medium zucchini, sliced into 1/4-in. pieces
1 large red onion, cut into wedges
1 (10 oz) package NEAR EAST Original Plain Couscous
1/2 C feta cheese, crumbled
2 T chopped fresh parsely (optional)

1. In a small bowl, combine yogurt, lemon juice, garlic and oregano. Thread chicken, red pepper, zucchini and red onion alternately onto 4 skewers; baste once with yogurt mixture. Discard yogurt mixture.
2. Grill or broil kabobs 4 to 5 inches from heat 3 to 5 minutes. Turn kabobs and grill an additional 3 to 5 minutes, or until chicken is no longer pink inside.
3. Meanwhile, prepare couscous according to package directions. Stir in feta and parsely, if desired. Serve kababs over bed of couscous.

From "all recipes" online.

Chopped Greek Salad with Feta and Olives

Chopped Greek Salad with Feta and Olives

1 T red wine vinegar
1 t dried oregano
1 clove garlic, crushed through a press
1/4 C extra-virgin olive oil
2 large, ripe tomatoes, seeded and diced
1 medium green bell pepper, diced
1/2 a long, seedless (hothouse) cucumber, diced
2 scallions, coarsely chopped
1/2 C crumbled feta cheese
1/3 C chopped, pitted kalamata olives
1/4 t salt
Freshly ground black pepper to taste

1. Pulse vinegar, oregano and garlic in a blender to combine. With machine running, pour oil through top vent.
2. Put remaining ingredients into a medium bowl, add dressing and toss gently to mix and coat. Cover and refrigerate until chilled.

Per serving: 158 cal, 3 g pro, 7 g car, 2 g fiber, 14 g fat, 10 mg chol, 362 mg sod.

Pork Souvlaki

Pork Souvlaki

Marinade
1/2 C chopped onion
1/3 C fresh lemon juice
1/4 C extra-virgin olive oil
1 T dried oregano
2 cloves garlic, chopped
1/2 t salt
1/4 t freshly ground black pepper

2-lb center-cut boneless pork loin, fat trimmed, cut in 1-1/2-in. chunks
Serve with: Chopped Greek Salad with Feta and Olives and pita bread

1. Have ready six 10 to 12-in.-ling metal skewers
2. Marinade: Blend ingredients in blender or food processor until smooth. Pour into a gallon size ziptop bag. Add pork loin, seal bag and turn to coat. Refrigerate 15 minutes or up to 24 hours.
3. Heat outdoor grill or oven broiler. Lightly oil grill rack or broiler pan rack.
4. Thread pok on skewers (discard any remaining marinade), leaving some space between chunks. Grill or broil, turning skewers as needed, 10 to 12 minutes until browned and just barely pink at center. Serve wtih Greek salad and pitas.

Per serving: 277 cal, 34 g pro, 2 g car, 0 g fiber, 14 g fat, 93 mg chol, 164 mg sod.

Salmon with Fresh Tomato Bruschetta

Salmon with Fresh Tomato Bruschetta

Prep Time: 20 minutes; Marinade 30 minutes-1 hour. Cooking Time: 20-30 Minutes.
Servings:4

Fish and Marinade
4 fresh salmon fillets (1-1/2 lbs)
2 T olive or vegetable oil
1 whole lemon, cut in half
2 garlic cloves, minced
1 t kosher salt
Freshly ground black pepper

Bruschetta
1 lb fresh tomatoes, coarsely chopped
1 medium red onion, finely chopped
3 cloves garlic, minced
2 T snipped fresh basil leaves
1/4 t kosher salt
Freshly ground black pepper
3 T olive oil
2 T red wine vinegar

Cooking Instructions:

• Place fish in oven-proof shallow baking dish and brush with olive or vegetabel oil
• Squeeze fresh lemon juice over fillets and season with garlic, salt and pepper
• Cover and refrigerate for at least 30 minutes or up to 1 hour
• Drain fish fillets of any marinade; discard marinade
• In separate large glass bowl, combine bruschetta ingredients: tomatoes, red onion, garlic, basil, salt and pepper, with olive oil and vinegar
• Cover and allow flavors to combine until needed
• Bake fish at 350 degrees F for 20-30 minutes or until fish flakes easily with a fork
• Serve cooked fish immediately with bruschetta mixture
  

Roasted Halibut with Orange Salsa

Roasted Halibut with Orange Salsa

Serves 4, Active 15 min/ Total 25 min (plus about 30 minutes standing time for salsa)
Good, fast and easy, served with couscous and a frozen vegetable

Orange Salsa
1 small red onion, quartered and thinly sliced crosswise
1/4 C fresh lemon juice
2 navel oranges, peeled and diced
2 pickled jalapeno peppers, chopped
1/2 C fresh cilantro, chopped

Four 3/4-in.-thick pieces halibut fillet (6 to 8 oz. each)
1/2 t salt
1/4 t pepper
Olive oil nonstick spray

1. Orange Salsa: Toss onion with lemon juice in a medium bowl. Let stand at least 30 minutes, then stir in remaining ingredients.
2. Heat oven to 500 degrees F. Line a rimmed baking sheet with foil (for easy cleanup). Place fish on sheet; season with salt and pepper. Coat tops wtih nonstick cooking spray.
3. Roast 10 minutes or until cooked through.
Serve wtih Orange Salsa.

Per Serving: 275 cal, 43 g pro, 13 g carb, 2 g fiber, 6 g fat, 64 mg chol, 511 mg sod.

Chickpea and Spinach Spread

Chickpea and Spinach Spread

Makes 2 cups

Make a nutritious lunch by spooning this spread into whole-wheat pita halves and layering with tomato slices. Or, for a cocktail hour snack, dab a small amount on cherry tomato halves.

1 T extra-virgin olive oil
2 garlic cloves, minced
2 C canned chickpeas, rinsed and drained
1 T plus 1 t fresh lemon juice
10 oz spinach, trimmed
Coarse salt
1/2 t crushed red pepper flakes
2 t tahini paste

1. Heat oil in a large stockpot over medium heat. Add garlic. Cook, stirring, until fragrant, about 1 minute. Add chickpeas and 1 T lemon juice. Cook, stirring, 1 minute. Add spinach, 1/4 t salt, and the red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.
2. Pulse spinach mixture, tahini paste, remaining t lemon juice, and 1/4 t salt in a food processor until slightly chunky. Spread can be refrigerated in an airtight container, up to 2 days.

Per Serving (1/2 cup): 208 cal, 6 g fat, 0 mg chol, 31 g carb, 557 mg sod, 9 g pro, 7 g fiber.
From Martha Stewart Living, July 2005.

Soy Wasabi Spread

Soy-Wasabi Spread

Makes 3 cups
Serve this spicy spread with rice crackers as an hors d'oeuvre; garnish with black sesame seeds for more Asian flavor. The spread also makes a good dip for cucumber and carrot sticks.

1 lb frozen shelled edamame (soy beans)
8 oz silken tofu
1 t finely grated lemon zest, plus 2 T fresh lemon juice
1 T Chinese hot mustard
2 t wasabi paste
1 t coarse salt

1. Bring a large pot of water to a boil. Add edamame; cook until tender, about 5 minutes. Drain. Rinse under cold runing water to stop the cooking. Drain.
2. Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and salt in a food processor. Spread can be refrigerated in an airtight container, up to 2 days.
Per Serving (1/4 cup): 67 cal, 2 g fat, 0 mg chol, 6 g carb, 139 mg sod, 6 g pro, 2 g fiber.

From Martha Stewart Living, July 2005

Apple-Peanut Salad with Tuna

Apple-Peanut Salad with Tuna

Lettuce leaves
1 apple
1 stalk celery, thinly sliced
3-1/4 oz can Starkist Tuna, drained and flaked
1/3 C peanut halves
3 T mayonnaise or salad dressing
1 T apple juice

Arrange lettuce leaves on 2 salad plates, covering each plate. With an apple corer or small, sharp knife, core apple; cut into quarters. Then cut each quarter into thin slices and arrange 1/2 of them on each plate.
Sprinkle 1/2 of the celery on each plate. Sprinkle 1/2 of the tuna and 1/2 of the peanuts on each plate. In a small bowl, stir together mayonnaise and enough apple juice to make a thin salad dressing. Drizzle the dressing over each salad.

Carrot Cake w/ Cream Cheese Frosting

Carrot Cake w/ Cream Cheese Frosting

4 eggs
1-1/2 C brown sugar
1-1/2 C grated carrots (about 3 lg.)
1-1/2 C vegetable oil
2-1/4 C flour
2-1/2 t ground cinnamon
1-1/2 t baking soda
1 t salt

Frosting:
6 T cream cheese
1/4 C margarine
2-1/4 C confectioners' sugar (10x)

Beat eggs and sugar until fluffy and slightly thick, add carrots and oil and blend well. In a separate bowl combine flour, cinnamon, baking soda and salt. Stir this into the egg mixture. Pour into greased 13x9x2 inch pan. Bake at 350 degreesF for 45 minutes. Cool in pan. FROSTING: Blend cream cheese and margarine. Gradually add confectioners' sugar. Frost cake in pan.

Tangy Broccoli Salad

Tangy Broccoli Salad

1 C Miracle Whip Free
2 T sugar
2 T vinegar
1 bunch broccoli, cut into florets, -about 6 C
4 C loosely packed torn spinach
1/2 C slivered red onion
1/4 C Oscar Meyer real bacon bits
1/4 C rasins

Mix dressing, sugar and vinegar in a lg bowl. Add remaining ingredients; mix lightly. Refrigerate.

Ultimate Cinnamon Rolls

Ultimate Cinnamon Rolls

Notes: Didn't feel like typing yet and might like Mom's cinnamon roll recipe better, if I can snag it when we get home. We made this one once, though, and it was good. Time consuming, but good.

Apple and Rice Hot Cereal

Apple and Rice Hot Cereal

2-1/2 C low-fat vanilla soy milk
1 C basmati rice, rinsed
1 stick cinnamon
3 whole cardamom pods
1/4 to 1/2 C apple juice
3 large Granny Smith apples, unpeeled, cubed and cored
1/4 C currants
1 T lemon juice
1 t cinnamon
1-1/2 t nutmeg
1 t vanilla extract
1 T maple syrup
1 T toasted coconut
1/4 C roasted walnuts

In a 2-qt saucepan, bring the soy milk and rice to a boil; add the cinnamon stick and the cardamom. Reduce heat, cover and simmer for 15 to 20 minutes. Fluff with a fork and set aside. In a medium saute pan, bring the apple juice to a boil; add the apples, currants, lemon juice, cinnamon and nutmeg. Simmer for 5 minutes, adding more juice if necessary. Remove from heat and stir in the vanilla extract and maple syrup. Place the rice in a serving bowl and drizzle some juice on top. Garnish with coconut and walnuts.
Serves 4.
Per Serving: 382 cal, 6.8 g fat, 0 mg chol, 71 mg sod.

Hot Oatmeal Breakfast Cereal

Hot Oatmeal Breakfast Cereal

2 C rolled oats
4 C water
1/2 t salt
1/2 t nutmeg
1 t cinnamon
1 C low-fat vanilla soy milk
2 T maple syrup

Toast grains until golden brown in a dry saute pan to lend a nutty flavor to the cereal (optional). Combine rolled oats, water and salt in a two-quart saucepan. Bring to a boil over high heat, reduce heat and simmer. Add the spices and begin to add the soy milk as the mixture begins to thicken. Add more soy milk, if needed, to create a thick and creamy cereal. Let the cereal cook for 5 to 7 minutes. Just before serving, add maple syrup. Optional--serve with fresh fruit. Serves 4.
Per Serving: 208 cal, 3.3 fat, 0 mg chol, 175 mg sod.
Recipe from "Vitality" Magazine. October 2004.

Pork

Tex-Mex Pulled Pork
Pork Souvlaki

Thai Food

Pad Thai
Thai Curry

Hearty Dips

Hearty Homemade Hummus
Walnutty Hummus Dip
Peanut Butter Hummus
Soy Wasabi Spread
Chickpea and Spinach Spread
Pumpkin Hummus
Spicy Chickpea Puree
Rustic Guacamole

Salsas, Dips and Dressings

Simple Salsa
Cucumber Salsa
Fresh California Salsa
Guacamole
POM Guacamole
Fresh Salsa
Lime-Peanut Dressing

Bread

Beer Bread
Helen's Banana Bread
Honey Banana Bread
Pita
Stout Spice Bread
Banana-Pineapple Bread
Banana Raisin Peanut Bread

Pasta

Angel Hair Pasta with Lemon and Chicken
Martha's Lighter Macaroni and Cheese

Breakfast

Ultimate Cinnamon Rolls
Apple and Rice Hot Cereal
Hot Oatmeal Breakfast Cereal
Steel-Cut-Oats Porridge
Kim's Whole Wheat Pancakes

Desserts

Mom's Chocolate Chip Oatmeal Cookies
Carrot Cake with Cream Cheese Frosting
Shaved Ice Coffee
Purun Keiki (Prune Cake)
Orange Julius
Sugar Cookies
Winter Fruit Whip
Low-Fat Pumpkin Cheesecake with Butter Pecan Crust
Vegan Vanilla Soy Ice Cream

Carob Almond Cookies

Blueberry (Aronia Berry) Crisp
Orange-Coconut Macaroons

Salads

Chicken Waldorf Salad with Flaxseed-Oil Dressing
Cold Lentil Salad
Hungarian Cucumber Salad with Sour Cream
Tangy Broccoli Salad
Apple-Peanut Salad with Tuna
Miso Potato Salad
Chopped Greek Salad with Feta and Olives
Orange-Chicken Salad
Berry/Mandarin Tossed Salad
Apple, Celery, and Walnut Salad
Cranberry-Almond Carrot Salad
Orange Salad

Fish

Salmon with Fresh Tomato Bruschetta
Roasted Halibut with Orange Salsa
Pan-seared Salmon with Mashed Peas

Chicken Dishes

Tandoori Chicken Breasts on Pitas
Chicken Satay
Athenian-Style Chicken Kabobs
Chicken with Mango Salsa and Edamame
Orange-Chicken Salad
Chicken with Angel Hair Pasta
Broiled Yogurt-Ginger Chicken Breasts

Sandwiches

Carrot Sandwich with Avocado
Mini Lamb/Chicken Burgers wtih Pineapple Salsa
Reubin Sandwich
Chicken Burgers

Cold Lentil Salad

This tastes fresh and lite. A great summer salad. Be careful not to add too much salt.

Cold Lentil Salad

1/2 C green lentils, rinsed and picked over
1 garlic clove, halved lengthwise
1 celery stalk, finely chopped (about 1/2 cup)
1/2 small red onion, finely chopped (1/4 cup)
1/2 C flat-leaf parsley, finely chopped (about 1/2 cup)
3 T fresh lemon juice
1 T extra-virgin olive oil
1 t warm water
Kosher salt and freshly ground black pepper

Makes 2 cups

Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
In a bowl, toss together the lentils, celery, onion, and parsely.
In a small bowl, whisk together the lemon juice, olive oil, and water.
Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.

Pea, Lettuce and Bacon Soup

Pea, Lettuce and Bacon Soup

Serves 8 Active: 30 min/Total: 30 min

2 T vegetable oil
2 onions, finely chopped
8 oz bacon strips, chopped
2 lb (32 oz) frozen baby peas
6 C 100% fat free, reduced-sodium chicken broth
1 large head iceberg lettuce, finely shredded (16 C)
Garnish: watercress sprigs

1. Heat oil in a 4 to 5 qt pot over medium heat. Add onions and bacon; cook 2 to 3 minutes or until onions are soft, but not browned. Add peas, broth and 1/2 the lettuce. Cover and bring to a boil. Reduce heat, uncover and simmer 5 minutes.
2. Let cool slightly, then puree in batches in a blender until smooth. Return to pot, add remaining lettuce and stir over medium-low heat until warmed through. Top each serving with watercress.

Per serving: 308 cal, 12 g pro, 21 g car, 8 g fiber, 21 g fat (7 g sat fat), 19 mg chol, 813 mg sod.

Notes: I can't believe it has that much fat. Must be the bacon. Good soup, though.

Black Bean Soup

Black Bean Soup

1 large can (1 lb, 13 oz) plus 1 small can (15.5 oz) black beans
2 T olive oil
2 carrots
2 ribs celery, trimmed and diced
1 medium onion, finely diced
4 cloves garlic, minced
2 chipotle pepper in adobo, drained and chopped
2 cans (14 oz each) vegetable broth
1 envelope ham-flavored concentrate (made by Goya)
1 t dried oregano
2 C water
1 C sour cream, optional

1. Drain and rinse all beans. Set aside. Heat oil in 5 qt stock pot over medium heat. Add carrot, celery, onion and garlic. Cook, over medium heat, for 5 minutes. Stir in chopped chipotle peppers.
2. Once onion and garlic are fragrant and slightly softened, pour in vegetable broth, ham flavoring, oregano, water and beans. Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, uncovering occasionally to stir.
3. Puree soup in batches and serve warm with sour cream, if desired.

Per Serving: 201 cal; 5 g fat; 10 g pro; 37 g carb; 11 g fiber; 1289 mg sod; 1 mg chol.

Notes: I haven't made this version yet. The "packet of pig" sounds a little nasty to me, but maybe it's good in the soup. I don't even know where to get chipotle peppers or what they look like.

French-Lentil and Sausage Stew

French-Lentil and Sausage Stew

serves 6 to 8
If making ahead, reheat over medium-low heat, stirring occasionally and thinning with a bit of water, if needed.

4 T extra-virgin olive oil
1 lb kielbasa, cut diagonally into 1/2-inch-thick slices
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
7 garlic cloves, chopped
3-1/2 C Le Puy lentils (about 2 lbs), rinsed and picked over
2 C homemade or low-sodium store-bought chicken stock
1 dried bay leaf
3 t finely chopped fresh rosemary
Coarse salt and freshly ground pepper

1. Heat 2 T oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
2. Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the lentils, stock, 3-1/2 C water, bay leaf, 1 t rosemary, and remaining 2 T oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
4. Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 t rosemary. Season stew with salt and pepper.

Recipe from page 110 of Martha Stewart. Don't have issue handy to make note.

Carrot Soup

Carrot Soup

2 cans (14-1/2 oz each) vegetable broth
1 lb carrots (6 medium), peeled and thinly sliced
1 small potato (4 oz), peeled and thinly sliced (or one celery root)
1 small onion, thinly sliced

Ginger Cream
1/4 C reduced-fat sour cream
1/2 t ground ginger

1. Bring broth, carrots, potato and onion to a boil in a 3-qt saucepan. Reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender. Remove from heat; let cool slightly.
2. Meanwhile mix Ginger Cream ingredients in a small bowl. Leave in bowl or scrape into a small plastic ziptop bag; seal bag.
3. Puree soup in batches in a blender until creamy and smooth; ladle into bowls.
4. Top each serving with a dollop of ginger cream or pipe from ziptop bag.

**Some foods that complement celery root are nutmeg, cinnamon, garlic. I prefer celery root to potatoes for this dish

Per serving: 114 cal, 3 g pro, 20 g car, 4 g fiber, 3 g fat, 5 mg chol, 902 mg sod

Soups

Vegetarian Chili
French Onion Soup
Pumpkin Soup
Carrot Soup
Curried Carrot Soup
French-Lentil and Sausage Stew
Black Bean Soup
Pea, Lettuce and Bacon Soup
Stewed Lentils with Celery Root (Deborah Madison, "Savory")
Chili Con Carne (Martha Stewart "Living" November 2005)
Anasazi Bean and Ham Soup
Tomato Soup
3-Bean Chili with Vegetables (Cooking Light, October 2006)
Spicy Sweet Potato Soup
MANY Martha Stewart Soups
Zuppa di Fagioli (Tuscan bean soup)

Hummus

We eat this more than just about anything else on a vegular (that started as a typo, but I like the inadvertant wordplay) basis.

Heart Homemade Hummus

1-1/2 C cooked garbanzo beans (or 1 15-ounce can)
4 ounces silken tofu, well-drained
1/4 C parsley, chopped
5 T lemon juice
1 T lime juice
1-2 cloves fresh garlic
1 T olive oil
1/3 C sesame tahini
1-1/2 t sea salt
Cumin and paprika to taste

Blend
Notes: I often add a couple dried red peppers or some dill for different flavors.

Pump-kin Soup

So, why do hillbilly's love Halloween so much?
I made Pumpkin Soup for lunch. It's one of those dishes that make you wonder why you forgot to make it for so long. YummY!
Here's the link and the recipe. It takes less than 30 minutes to make:

Pumpkin and Coconut Cream Soup

Pumpkin has a particular affinity with coconut cream, and so is superb in coconut-based curries and soups like this one. Golden sweet potato is equally as good. If you cannot obtain fresh kaffir limes to garnish the soup, use lime zest in its place, to finish the soup with bright, citrus taste highlights.

• 6 Cups (1-3/4 pounds) peeled and cubed pumpkin
• 2 Cups White Vegetable Stock or water
• 1/2 inch piece of fresh ginger, peeled
• 1 T chopped lemongrass
• 2 scallions, white parts only, finely sliced
• 2 Cups coconut cream
• 1-1/3 t salt
• 1/4 t white pepper
• Freshly squeezed lime or lemon juice, to taste
• 2 fresh kaffir lime leaves, or very finely shredded zest of 1 small lime

In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.

Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially pureed. Pour in half of the coconut cream and process until smooth.

Rinse the saucepan and our the puree into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.

If using the kaffir lime leaves, fold thm in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.

Notes: I used only 1/2 the amount of coconut cream today to save some calories and I thought it still tasted outstanding. I used 2 small pumpkin thirds. Instead of lime zest, I just squeezed lime. Instead of white pepper, I used black. Living in Japan has forced me to utilize alternatives.

Recipe Reminder

M.S. Burgers, Carrot Sammies, Lentil Pie, Lentil Soup, Candied Walnuts, Walnut Salad, Reubens, Hummus, Soy Wasabi Dip, Fancy Ice Cubes, Fancy Water, Lentil Salad, Pea Soup, Carrot Soup, Carrot Cake, Choc. Chip Cookies, Bev's fruit cups, Miso Vegetables, French Fries, Breakfasts?,

Tandoori Chicken Breasts on Pitas

Serves 4 Active: 15 min/Total: 15 min

1/4 cup all purpose flour
2 T curry powder
1/4 t each salt and pepper
4 skinless, boneless chicken breast halves (5 oz each)
1 T oil

Yogurt Sauce
3/4 cup plain lowfat yogurt
1 T finely chopped red onion
1 t minced garlic
1/4 t each ground cumin and salt

1 yellow bell pepper
2 each medium tomatoes and Krby (pickling) cucumbers
4 pitas
Garnish: lime wedges and chopped cilantro

1. Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.
2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.
3. While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.
4. Cut chicken diagonally in 1/2 in-wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and cilantro.
Per serving: 453 cal, 43 g pro, 52 g car, 5 g fiber, 7 g fat (1 g sat fat), 85 mg chol, 740 mg sod

Fajita Night

Bran and David came over tonight and I made fajitas, Martha Stewart's easy salsa (one large tomato, 1/2 onion, 1 teaspoon sea salt, a few peppers), GUACAMOLE,
refried beans (boiled pintos, 7 seasonings pepper, olive oil, onion, garlic, green peppers), lettuce, sour cream, cheddar and mozzarella, chips, chicken (seasoned with sea salt, pepper, 7 seasonings pepper and a little chili pepper). We had chocolate ice cream for dessert and David bought some tasty bread from the bakery. Brandi brought some herbs, so I finally got to try Martha's fancy water (mint, basil, lime, lemon). It was super good.
MENU: Fajitas (chicken, sauteed/grilled onions and peppers, lettuce, cheddar and mozzarella, sour cream, toasted tortillas), chips, refried beans, homemade salsa, guacamole. Chocolate ice cream for dessert.