Helen's recipe...thanks Helen! So fun and tasty!
1 small to medium pumpkin
1 onion chopped
2T vegetable oil
1 1/2 to 2 lbs ground beef
2 T soy sauce
2 T brown sugar
1 (4oz) can sliced mushrooms, drained
1 can cream of chicken soup
1 1/2 C cooked rice
1 (8 oz) can water chesnuts sliced
Cut and clean pumpkin. Paint a face on it w/ permanent marker. Cut a few slits into pumpkin, and put 1-2 T water in bottom. Pre-cook pumpkin on cookie sheet at 350 until slightly tender.
Saute onion until tender. Add beef and brown. Drain. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes. Add cooked rice and water chesnuts. Spoon into pumpkin and place on baking sheet. Bake another hour or until pumpkin is tender.
Monday, November 9, 2009
Spaghetti Squash with White Bean Provencal
1 (2 1/2 lb) spaghetti squash
1 T. Olive oil
1 or 2 garlic cloves, minced
2 C thinly sliced leek
2 (16 oz.) cans navy beans, drained
1 (14 1/2 oz.) can stewed tomatoes, undrained
4 oz. can sliced black olives, drained
2 T. balsamic vinegar
1/4 t. salt
1/4 t. pepper
fresh celery leaves (optional)
Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a 13x9x2 baking dish coated with cooking spray. bake at 350 for 45 minutes or until tender; let cool slightly. Using fork, remove spaghetti-like strands from squash; discard shells. Place strands on a platter; set aside, and keep warm.
Heat oil in saucepan over medium to medium-high; add minced garlic, saute 15 seconds. Add leek; saute 3 minutes or until tender. Add beans and tomato; cook over medium heat 5 minutes. Stir in olives and next 3 ingredients; cook until thoroughly heated. Spoon bean mixture over squash. Garnish with fresh celery leaves, if desired.
Serves 4
1 T. Olive oil
1 or 2 garlic cloves, minced
2 C thinly sliced leek
2 (16 oz.) cans navy beans, drained
1 (14 1/2 oz.) can stewed tomatoes, undrained
4 oz. can sliced black olives, drained
2 T. balsamic vinegar
1/4 t. salt
1/4 t. pepper
fresh celery leaves (optional)
Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a 13x9x2 baking dish coated with cooking spray. bake at 350 for 45 minutes or until tender; let cool slightly. Using fork, remove spaghetti-like strands from squash; discard shells. Place strands on a platter; set aside, and keep warm.
Heat oil in saucepan over medium to medium-high; add minced garlic, saute 15 seconds. Add leek; saute 3 minutes or until tender. Add beans and tomato; cook over medium heat 5 minutes. Stir in olives and next 3 ingredients; cook until thoroughly heated. Spoon bean mixture over squash. Garnish with fresh celery leaves, if desired.
Serves 4
Thursday, May 28, 2009
Biscuits
1. Stir together 2 Cups all-purpose flour, 1 Tablespoon baking powder, 2 teaspoons sugar, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt. Cut in 1/2 cup butter till mixture resembles course crumbs. Make a well in center. Add 2/3 cup milk all at once; stir till moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter (or use a wine glass!)
3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or till golden. Remove biscuits from baking sheet and serve hot. Makes 10 biscuits.
179 cal, 10g fat, 1g fiber
2. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter (or use a wine glass!)
3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or till golden. Remove biscuits from baking sheet and serve hot. Makes 10 biscuits.
179 cal, 10g fat, 1g fiber
Sunday, January 11, 2009
Katy Waffles
1 3/4 cups whole wheat flour
1 tablespoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups vanilla rice milk
1/2 cup applesauce
2 tablespoon canola oil
2 egg whites
1. In a medium mixing bowl stir together flour, cinnamon, baking powder, and salt. Make a well in the center of dry mixture; set aside.
2. In another medium mixing bowl beat egg yolks slightly. Stir in rice milk, applesauce, and oil. Add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter will be lumpy.)
3.In a small mixing bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
4. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker. Follow waffle baker directions.
Makes 4 Belgian style waffles (or 12-16 (4-inch) waffles) 348 cal., 12 g fat, 8 points
1 tablespoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups vanilla rice milk
1/2 cup applesauce
2 tablespoon canola oil
2 egg whites
1. In a medium mixing bowl stir together flour, cinnamon, baking powder, and salt. Make a well in the center of dry mixture; set aside.
2. In another medium mixing bowl beat egg yolks slightly. Stir in rice milk, applesauce, and oil. Add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter will be lumpy.)
3.In a small mixing bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
4. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker. Follow waffle baker directions.
Makes 4 Belgian style waffles (or 12-16 (4-inch) waffles) 348 cal., 12 g fat, 8 points
Vegan Shepherd's Pie
Beef mixture:
1/2 cup chopped onions
1/2 cup chopped carrots
1/3 cup vegetable oil
1 tablespoon chopped garlic
1/2 pound vegan beef crumbles
1 cup fresh or frozen green peas
1 cup vegetable broth
1 1/2 teaspoon pepper
1-2 teaspoons salt, optional
Saute the onions and carrots in the oil for 5-7 minutes. Add garlic and cook 2 minutes more. Add remaining ingredients and simmer for 10 minutes; add more broth if needed.
potatoes:
1 1/2 pound baking potatoes
1 tablespoon salt
1/4 cup vegan butter
3 tablespoons soy milk, or as needed
salt and pepper to taste
Boil the potatoes with salt for 20 minutes/until fork tender. Drain well, mash, and fold in butter. Add soy milk as needed to create a firm yet creamy mashed potato mixture. Season potatoes to taste with salt and pepper.
Pie:
Preheat oven to 375. Place all beef mixture into a 1 1/2 quart casserole dish. Top with potatoes. Place small dollops of butter evenly across the top of the casserole. Sprinkle 1 tablespoon paprika evenly over top, and bake 20-25 minutes, or until the potatoes are slightly brown and the casserole is very well heated through. Sprinkle 1 tablespoon chopped chives or parsley and serve. makes 5 servings.
1/2 cup chopped onions
1/2 cup chopped carrots
1/3 cup vegetable oil
1 tablespoon chopped garlic
1/2 pound vegan beef crumbles
1 cup fresh or frozen green peas
1 cup vegetable broth
1 1/2 teaspoon pepper
1-2 teaspoons salt, optional
Saute the onions and carrots in the oil for 5-7 minutes. Add garlic and cook 2 minutes more. Add remaining ingredients and simmer for 10 minutes; add more broth if needed.
potatoes:
1 1/2 pound baking potatoes
1 tablespoon salt
1/4 cup vegan butter
3 tablespoons soy milk, or as needed
salt and pepper to taste
Boil the potatoes with salt for 20 minutes/until fork tender. Drain well, mash, and fold in butter. Add soy milk as needed to create a firm yet creamy mashed potato mixture. Season potatoes to taste with salt and pepper.
Pie:
Preheat oven to 375. Place all beef mixture into a 1 1/2 quart casserole dish. Top with potatoes. Place small dollops of butter evenly across the top of the casserole. Sprinkle 1 tablespoon paprika evenly over top, and bake 20-25 minutes, or until the potatoes are slightly brown and the casserole is very well heated through. Sprinkle 1 tablespoon chopped chives or parsley and serve. makes 5 servings.
Sunday, December 21, 2008
Rum Balls
2 C. sifted powdered sugar
1 1/2 C. crushed vanilla wafers
1 1/2 C. finely chopped walnuts
1/4 C. unsweetened cocoa powder
3 T. light-colored corn syrup
2 T. rum
Mix powdered sugar, vanilla wafers, nuts, and cocoa powder. Stir in corn syrup, rum, and 3 T. water till combined. On a surface lightly dusted with powdered sugar, pat candy mixture into an 8x6 rectangle; cut into 48 pieces and roll each piece in a ball. Place balls in a tightly covered container; let stand for 2 or 3 days. Before serving, roll balls in additional sifted powdered sugar. Makes about 48 pieces. (cal 62; fat 3g; fiber 0g)
1 1/2 C. crushed vanilla wafers
1 1/2 C. finely chopped walnuts
1/4 C. unsweetened cocoa powder
3 T. light-colored corn syrup
2 T. rum
Mix powdered sugar, vanilla wafers, nuts, and cocoa powder. Stir in corn syrup, rum, and 3 T. water till combined. On a surface lightly dusted with powdered sugar, pat candy mixture into an 8x6 rectangle; cut into 48 pieces and roll each piece in a ball. Place balls in a tightly covered container; let stand for 2 or 3 days. Before serving, roll balls in additional sifted powdered sugar. Makes about 48 pieces. (cal 62; fat 3g; fiber 0g)
Sweet Potato Korma over Coconut Rice
Rice:
2 3/4 C. plus 2 T. water
1 C. coconut milk
3/4 tsp. salt
1 1/2 C. uncooked basmati rice
Korma:
cooking spray
1 1/2 C. chopped onion
1 T. minced peeled fresh ginger
2 tsp. ground coriander
2 tsp. garam masala
2 garlic cloves, minced
4 C. chopped peeled sweet potato
1 C. water
2/3 C chopped plum tomato
3/4 tsp. salt
3 T. finely chopped cilantro
1 tsp. chile paste with garlic
1 (14 oz.) pkg. reduced-fat water-packed firm tofu, drained and cut into (1/2 in.) cubes
3 T. plain fat-free yogurt
2 T. finely chopped dry-roasted Cashews
frozen peas, cooked (optional)
1. To prepare rice, bring first 3 ingredients to a boil in a medium saucepan. Stir in rice, and cook, uncovered, for 5 minutes. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork before serving.
2. To prepare korma, while rice cooks, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add the onion; cook 7 minutes or until tender, stirring frequently. Add ginger, coriander, garam masala, and garlic; cook 2 minutes, stirring frequently. Add sweet potato, 1 C. water, tomato, and 3/4 tsp. salt. Bring to a boil; cover; reduce heat, and simmer 10 minutes or until sweet potato is tender. Stir in cilantro, chile paste, and tofu. Serve korma over rice (and optional peas) and top with yogurt and cashews. Yield: 6 servings (serving size: 1 C. rice, 1 C. korma, 1 1/2 tsp. yogurt, and 1 tsp. cashews. cal 426; fat 13g; fiber 6.8g (weight watchers=9 points))
2 3/4 C. plus 2 T. water
1 C. coconut milk
3/4 tsp. salt
1 1/2 C. uncooked basmati rice
Korma:
cooking spray
1 1/2 C. chopped onion
1 T. minced peeled fresh ginger
2 tsp. ground coriander
2 tsp. garam masala
2 garlic cloves, minced
4 C. chopped peeled sweet potato
1 C. water
2/3 C chopped plum tomato
3/4 tsp. salt
3 T. finely chopped cilantro
1 tsp. chile paste with garlic
1 (14 oz.) pkg. reduced-fat water-packed firm tofu, drained and cut into (1/2 in.) cubes
3 T. plain fat-free yogurt
2 T. finely chopped dry-roasted Cashews
frozen peas, cooked (optional)
1. To prepare rice, bring first 3 ingredients to a boil in a medium saucepan. Stir in rice, and cook, uncovered, for 5 minutes. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork before serving.
2. To prepare korma, while rice cooks, heat a Dutch oven over medium heat. Coat pan with cooking spray. Add the onion; cook 7 minutes or until tender, stirring frequently. Add ginger, coriander, garam masala, and garlic; cook 2 minutes, stirring frequently. Add sweet potato, 1 C. water, tomato, and 3/4 tsp. salt. Bring to a boil; cover; reduce heat, and simmer 10 minutes or until sweet potato is tender. Stir in cilantro, chile paste, and tofu. Serve korma over rice (and optional peas) and top with yogurt and cashews. Yield: 6 servings (serving size: 1 C. rice, 1 C. korma, 1 1/2 tsp. yogurt, and 1 tsp. cashews. cal 426; fat 13g; fiber 6.8g (weight watchers=9 points))
Subscribe to:
Posts (Atom)
